Butternut and turmeric glow soup
Anina Meyer serves up a great spin off of this winter classic.
- 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
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.