‘Perfect for winter, with lots of fresh ginger, this is such a delicious soup.’
You will need:
1 large clove garlic
1/2 teaspoon coriander seeds
a pinch of ground cumin
grated zest of 1/2 lemon
1/2 butternut squash, skin on and chopped
1 medium potato, peeled and chopped
1/2 sweet potato, peeled and chopped
2 medium carrots, peeled and chopped
1 tablespoon fresh ginger, grated
1 heaped teaspoon curry powder
1 all natural stock cube with enough water to cook the vegetables
250ml home made coconut milk
salt and pepper to season
Place the oil in a large pot over medium heat. Add the onions and stir. Then add the curry powder, the coriander seeds, the cumin powder, the grated fresh ginger and cook for a minute.
Add the roughly chopped vegetables. Reduce the heat and simmer for 5 minutes. Add the stock and bring to a boil. Reduce the heat and allow the vegetables to cook for about 20 minutes. Do not overcook.
Use a blender or food processor to blend until the mixture is very smooth. Season with salt and pepper. Add the homemade coconut milk and blend again. Serve hot or cold.
With thanks to our lovely viewer Grace for her Maltese qaghaq and baci cake and to Deyma Shop Gzira for the display of Tunisian Sweets and hand made tablecloths
My organic vegetables come from Barbuto, coconut from St Georges Brand, olive oil from Costa D’Oro, spices by Schwartz at PJ Sutters