Carrot and butternut soup with curry and coconut

Name: Carrot and butternut soup with curry and coconut
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Werelds
Ingredients: 1 medium, peeled and cubed butternut squash; 1 lb, peeled and sliced carrots; 1, chopped yellow onion; 2 cloves, minced garlic; 2 tbsp curry powder; 5 cups vegetable stock; 1 can coconut milk; 2 tbsp olive oil; to taste salt; to taste black pepper

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A fragrant curry soup with carrot, butternut and coconut that is creamy, sunny and deeply soothing.

Why add curry and coconut to carrot butternut soup?

Curry adds warmth and spice, while coconut milk makes the soup creamy without dairy. Carrot and butternut absorb those flavours well. The result is a gentle vegan soup with plenty of aroma.

Serves: 4 people

Preparation time: 25 min

Ingredients

butternut squash – 1 medium, peeled and cubed
carrots – 1 lb, peeled and sliced
yellow onion – 1, chopped
garlic – 2 cloves, minced
curry powder – 2 tbsp
vegetable stock – 5 cups
coconut milk – 1 can
olive oil – 2 tbsp
salt – to taste
black pepper – to taste

Method

STEP 1
Heat the olive oil in a soup pot. Cook the onion until soft, then add the garlic and curry powder and stir for 1 minute.
STEP 2
Add the butternut and carrots and cook briefly.
STEP 3
Pour in the stock and simmer for 25 minutes until the vegetables are tender.
STEP 4
Blend until smooth and stir in the coconut milk.
STEP 5
Season to taste and serve hot.