40 minutes prep & cook // Easy // Serves 4
Photo by Cayla1
1 red onion, diced
6 carrots, peeled + chopped
1 butternut squash, peeled + chopped
3 cups boiling water
1 can coconut milk
1 knob ginger, peeled + chopped
1 tbsp apple cider vinegar
Dash chilli flakes
1 tsp paprika
1/2 tsp cumin
1/4 tsp turmeric
Salt + pepper
To top: toasted pumpkin seeds (dry fry for a few minutes), fresh coriander, chilli flakes
In a large pan, sauté onion in olive oil over a medium heat for 2-3 minutes
Add spices + ginger and continue to saute until nicely aromatic
Place the veggies in the large saucepan with the water and a vegetable stock cube (you can add more at a later point to achieve your desired thickness)
Simmer for 20-25 minutes
When the veggies are cooked, transfer them to a blender with the water they were cooked in. Add the coconut milk and apple cider vinegar.
Blend until creamy and at this point, add liquid as needed OR blend with a hand blender.
To serve, warm again in a pan and top with your favourite toppings!
I love a good foccacia on the side! Here's one on the BBC website that is simple to make and delicious to eat: https://www.bbcgoodfood.com/recipes/focaccia