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
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.