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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.