Butternut and turmeric glow soup

Anina Meyer serves up a great spin off of this winter classic.

Preparation time : 15 min Cooking time : 45 min Servings : 4
Ingredients
  • 15 ml olive oil
  • 1 small brown onion, finely sliced
  • 5 cm freshly grated ginger
  • 5 cm freshly grated turmeric
  • 1 small bird eye, finely chopped
  • 2 can coconut milk
  • 1 cup vegetable stock
  • 2 medium butternuts, chopped
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • salt and pepper
  • TO SERVE
  • 1 cup toasted coconut flakes
  • 2 Tbs coconut milk/cream
Method

In a medium sized saucepan, heat the olive oil and sauté the onion, turmeric, ginger and chili for a few minutes.


Add the coconut milk and vegetable stock, bring to a simmer.


Add the butternut chunks and simmer on medium heat for 40 minutes until soft.


Add the rest of the spices and seasoning.


Carefully transfer the soup to a blender or use your hand blender to blend until smooth.


Serve with toasted coconut flakes and a swirl of coconut milk or cream.

Reprinted with permission of Anina Meyer.