Sweet Potato & Butternut Squash Curried Soup

Feel Good Recipes

You may or may not know that the orange pigment in colourful vegetables such as carrots, sweet potatoes and butternut squash, comes from beta-carotene. Beta-carotene converts into vitamin A – an essential vitamin. It is also an antioxidant. So rest assured, you can enjoy your soup knowing that you are getting lots of beneficial nutrients.

Serves 4-5

Ingredients

Coconut Oil
1 white onion
3 garlic cloves
2 large sweet potatoes
1 butternut squash
2 carrots
1 can coconut milk
Approx 500 ml veg stock
2 tbsp harissa paste
Coriander
Pine nuts (toasted)
2 tbsp cumin
1 tbsp paprika
1 tsp turmeric

Method

  • Melt 1 tsp of coconut oil into a large saucepan
  • Peel and dice the sweet potatoes, butternut squash and carrots
  • Finely dice the onion, fry in the coconut oil until the onions are translucent, approx 5 minutes, then add the chopped garlic and fry for an extra 1 minute
  • Add the cumin, paprika, harissa paste and turmeric, mix well with the onions and the spices and leave to heat for 1 minute
  • Once your veg is washed, peeled and chopped, add them to the sauce pan with the onions and spices, stir well, coating the veg in the spices
  • Now add the veg stock – you will want less veg stock in the pan than veg, other wise the soup will become too runny
  • Boil the soup for approx 30 minutes, until all of the veg are completely soft when you stick a knife into them
  • Once boiled, add the soup to a food processor or use a hand blender to blend the soup until there are no lumps and you are left with a thick consistency
  • Place the saucepan back on a low heat in the saucepan and add the coconut milk
  • Simmer for about 2 minutes and serve whilst piping hot
  • Garnish the soup with toasted pinenuts and coriander
  • Serve with smashed avo on toast for a real treat!

The soup will last in the fridge for up to 3 days in an airtight container.

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