Anti-inflammatory Immune Booster Ginger Butternut and Carrot Soup on this chilly day. Clearing up some sniffles in the process
Ingredients
2 Tblsps coconut oil
1 onion chopped
1 Tblsps garlic paste
2 Tblsps ginger paste
500 g butternut cubed
2 carrots chopped
A crack of sea salt
A crack of black pepper
1 tsp coriander seeds
1 tsp coriander powder
1 tsp cumin powder
½ tsp paprika
1 tsp turmeric
1 tsp veggie spice
½ cup coconut milk/coconut cream
2-3 L boiling water
Method:
Heat the oil then add the onion, garlic, and coriander seeds.
Sweat down till the onions are translucent.
Add 1 cup boiling water and all the seasoning and spices.
Add the butternut and carrots then top up with 1L of boiling water.
Keep adding water till all the veggies are soft.
Remove the pot from the heat.
Remove and blitz with a stick blender till smooth.
Return the pot to the stove, bring to a gentle boil and add the coconut milk.
Stir to combine well.
Reduce the heat and simmer for 5 minutes.
Prepared, tried, and tested Caashifa Adams Young
Soup, soup, soup, do you need more soup
This soup sounds so delicious, Esme!
Another super yummy one for the winter, enjoy Charlene
I’m actually hungry right now and this soup recipe is not helping ;p It looks and sounds delicious, and good for someone with chronic illnesses like me! 😉
Hi Sheryl, Thank you so much for your compliment. I hope you will try it and enjoy it as well.
This soup sounds so very good and brings health as well.
Thank you for recipe
miriam
Thank you Miriam. Hope you will try it