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.
latest issue:
Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!