This is an easy recipe with spicy flair, perfect for winter months. Carrot, squash, and lemon grass make for a complex, nutrient-rich soup—you don’t have to wait ages for anything to cook, and it’s just two steps. Enjoy!

INSTRUCTIONS

1. Heat a large, heavy-bottomed soup pot over a medium flame on stovetop. Add all ingredients and bring to a boil.

2. Lower to simmer, cover, and cook for 30 minutes or until vegetables are just fork tender. I call this “tender-crisp”. The vegetables should be cooked, but not mushy.

INGREDIENTS

• 3 carrots, peeled, diced
• 2 medium-sized ripe tomatoes, diced
• ¼ small celeriac, peeled and diced
• ¼ small kabocha squash (or similar winter squash), diced
• 1 finger length red chili, seeds removed, minced
• 1 birds eye chili, seeds removed, minced
• 2 celery stalks, diced
• 2 leeks, cut into half-moons about ½ inch wide
• 2 lemongrass stalks, crushed
• 1 teaspoon sea salt
• 5 to 6 tablespoons double concentrated tomato paste
• Several garlic cloves, lightly crushed (optional)

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Pooja Mottl is a paleo and natural foods chef based out of London.