This season needs an immune boosting soup like this one that is rich in vitamins and minerals. A well balance taste between sweetness and hearty flavours that warms you up.
GF DF V VG
Ingredients:
1 whole butternut squash
1 kg carrots
1 brown onion
2-3 cloves garlic
1 inch ginger
1 can coconut milk
2 tablespoon chicken/ vegetable stock
2 teaspoon ground paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon cayenne pepper
Pink salt
White pepper
Directions
- Start by washing, peeling and chopping all ingredients
- Put a big pot on medium heat and fry up your chopped onion in coconut oil until soft
- Add chopped carrots, squash and garlic to the pot. Top up with hot water so the veggies are almost covered (around 6-8 cups)
- Stir around and add the stock. Get the heat up, cover the pot with a lid and let cook for 20-30 min until everything is soft
- Take off the pot from the heat and with a hand mixture blend it all together to a smooth paste
- Next add all the spices and the coconut milk. Place back on the heat and let it cook until softly boiling
- All done! Beautiful to serve as it is or add some crunchy cashews on top