Silky Butternut Squash-Turmeric Soup
Ingredients
- 2 tbs. olive oil
- 1 small onion
- 2 stalks celery
- 1 big carrot or 2 medium ones
- 1 medium butternut squash
- 2-3 garlic cloves
- 400 ml. (little less than 2 cups) coconut milk
- 3+ cups water
- 1 inch ginger root
- 1 inch turmeric root (optional)
- 1 bay leaf
- 1/2 tsp. turmeric
- 1/2 tsp. black pepper
- 1 tsp. salt
For plating (optional)
- harissa
- coconut chips
- fried turmeric root
Instructions
- Chop onion, celery and carrot to small and equal pieces.
- Sauté the onions in the olive oil on medium heat for couple on minutes.
- Add celery and carrots and cook for another minute or two.
- Add cubes of butternut squash and minced garlic.
- Grate ginger root and turmeric root into the pot.
- Add dry spices black pepper and turmeric.
- Pour in coconut milk and add bay leaf.
- Add cold water to reach all vegetables’ level and bring to a boil.
- Cover the pot and cook on low heat for about 30 minutes.
- Using a hand blender stick, blend to a smooth soup.
For topping
- Thinly slice turmeric root and fry lightly until it crisp up.
- Sprinkle with a little salt
When serving
- Top with harissa oil, crispy turmeric root and coconut chips.
Notes
Photo by Huppit Bartov Miller
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