On dark and cold days a warming soup truly heats you up from the inside. This creamy soup is a real immune booster that also helps to stay well during the flu season. It’s packed with anti-inflammatory, vitamin-rich and gut-healing food which also helps to boost blood circulation. All this comes with a smooth texture and tasty flavours. What else can you ask for from a nourishing soup?
Ingredients
½ Butternut squash
2 small sweet potatoes
4 carrots
3 shallots
2 cloves garlic
3 cups of chicken or vegetable stock
2 cups of water
1 fresh chilli
Fresh ginger
1 can of coconut milk
½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ lemon zest & juice
Fresh coriander
Salt & black pepper
Method
- Start by preheating the oven to 200 degrees
- Cut up your pumpkin/butternut squash and sweet potato into rough pieces and place on an oven tray. Let cook until soft (around 30-40 min)
- Place a big pan on medium heat with some coconut oil.
- Start by frying the cumin seeds, coriander seeds and chopped shallots together for around 5 min
- Add chopped garlic and chilli for another 5 min.
- Next, add the carrots and peeled ginger. Pour in the stock and water. Let cook until the carrots have softened.
- Add the roasted vegetables into the pot. Plus the zest and juice from the lemon and the remaining spices.
- With a hand mixture, blend it all together until a soft consistency. Once done, add the coconut milk and place back on the heat but lower the tempter.
- Let it cook together for a bit longer and then it’s ready to be served! Top up with fresh coriander. Enjoy!