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Spiced carrot, butternut squash, ginger + coconut soup

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

To make

  1. In a large pan, sauté onion in olive oil over a medium heat for 2-3 minutes

  2. Add spices + ginger and continue to saute until nicely aromatic

  3. 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)

  4. Simmer for 20-25 minutes

  5. 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.

  6. Blend until creamy and at this point, add liquid as needed OR blend with a hand blender.

  7. 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:

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