Tangy, hearty carrot and butternut soup



This delicious, hearty soup recipe is nourishing and filling. It is easily frozen and just as delicious when reheated. 

Ingredients:
  • Butternut
  • Carrots 
  • Onions 
  • Ginger 
  • Garlic 
  • Lime 
  • Coconut milk 
  • Coconut oil 
  • a little chilli powder 
  • Salt 
  • Pepper 

1. Wash 1 large or 2 small butternuts, prick well and place on a baking tray in the oven. Do not forget to prick or slice in two, otherwise they are liable to explode.

2. Chose a thick-bottomed pan with a lid.

3. Chop one onion into small cubes.

4. Gently heat a spoonful of coconut oil

5. Stir in a little chilli powder, add the onion and let these cook through.

6. Grate two cloves of garlic and add to the frying onions.

7. Grate one inch of ginger and add.

8. Add the milk from two coconuts.

9. Take the baked butternut from the oven, cut in two and remove the seeds. Spoon the flesh into the pan. Discard skins. This is easier than peeling and chopping and adds flavour. The seeds can be returned to the oven and roasted in a little oil to serve as salted snacks.


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