Butternut, Carrot and Coriander Soup
Photography by Vanessa Wu.
Seasoned with cumin, turmeric & paprika this warming soup is a perfect choice for a winter evening.
Serves: 8
INGREDIENTS
800 grams butternut
3 tablespoons olive oil
1 large onion, chopped
1 teaspoon smoked paprika
1½ teaspoons ground cumin
¾ teaspoon turmeric
1 teaspoon ground coriander
sea salt and freshly ground pepper
4 medium carrots, peeled and coarsely chopped
3 cups chicken stock
3 cups water
½ cup thick plain yoghurt
2 tablespoons coriander, chopped
METHOD
Preheat oven to 180°C.
Peel the butternut and cut into small pieces. Place on a baking tray and toss with olive oil, salt and freshly ground pepper. Roast in the oven until soft, turning once during cooking.
Heat the olive oil in a large saucepan. Add the onion and sauté until tender. Add the paprika, cumin, turmeric, coriander and season. Gently fry for 2 minutes, stirring. Add the butternut and the carrots, toss well and cook for 5 minutes before adding the chicken stock and water. Bring to the boil, then reduce the heat and simmer, partially covered, for 30 minutes or until the carrots are soft.
Cool a little then purée in a blender or food processor until smooth. Season.
To serve: Reheat the soup and garnish with yoghurt and fresh coriander.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!