Cook the onion, garlic and ginger in the olive oil until softened and then add the spices. Cook for a couple of minutes. Add the carrots, squash and potato. Cover with stock and boil until the vegetables are tender.
Whizz the soup for a creamy finish.
Top with a dollop of dairy-free yogurt.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/soup/spicy-autumn-soup-vegan-gluten-free-nut-free-soy-free