Okay, it is official. The nights are drawing in and I definitely have spotted some snow. That means one thing. It’s soup season! Soup is always my favourite lunch on cold days.
This soup is packed full of flavour, its spicy, coconutty and hearty. I am even proud to say that I have converted a few soup-hating friends to soup people with this one!
I made it with a combination of carrots, sweet potato and butternut squash – but you can make this with your favourite root vegetables!
I like to put a spoon of soy yogurt through it just before serving to make it extra creamy.
This makes a BIG batch, so what I do is portion it up and freeze it. It freezes really well and is so easy to just take it out the freezer ready to defrost and enjoy!
- 1 Large Onion
- 3 Carrots
- 1 Medium Butternut Squash
- 2 Medium Sweet Potatoes
- 4 Celery Sticks
- 3 Cloves Garlic
- 1 Tbsp Coconut Oil
- 1 Tbsp Tomato Puree
- 1 Stock Cube
- 2 Tsp Cumin Seeds
- 1 Tsp Chilli Powder
- 1 Tsp Turmeric
- 1 Tsp Curry Powder
- ½ Tsp Mustard Seeds
- 1 Tsp Coriander
- 1 Can coconut milk
- 1L Water
- Salt and Pepper
- In a large saucepan melt the coconut oil
- Add the cumin seeds and mustard seeds
- Fry until they start popping, do not let them burn
- Add the chilli powder, turmeric, curry powder and mustard seeds
- Dice the onion and add to the pan
- Add the tomato puree
- Dice the garlic and add
- Peel and chop the carrots, sweet potato and butternut squash
- Add to the pan with the chopped celery
- Add half of the water, stock and coconut milk
- Bring to the boil and simmer until the vegetables are soft
- Blend the soup until smooth
- Add the rest of the water if needed
- Season to taste