Coconut milk and a touch of Rajah Mild & Spicy Curry Powder add a twist to the usual butternut variety. We cannot get enough of this spicy coconut butternut soup with coriander yoghurt to banish the blues.
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Spicy coconut butternut soup with coriander yoghurt
Ingredients
- 500g butternut, peeled and cubed
- 500ml (2 cups) vegetable stock
- 15ml (1 tbsp) Rajah Mild & Spicy Curry Powder
- 1 red chilli, seeded and chopped
- sea salt and freshly ground black pepper, to taste
- 1 x 410g tin coconut milk
- juice of 4 limes
- a small handful of fresh coriander
Coriander yoghurt
- 125ml (½ cup) Bulgarian yoghurt
- a small handful of fresh coriander
- sea salt and freshly ground black
- pepper, to taste
- juice of ½ lime
- fresh lime wedges, to serve
Instructions
Place the butternut, stock, Rajah Mild & Spicy Curry Powder and chilli in a large pot and bring to a boil.
Season well and cook the butternut until tender.
When cooked, drain the butternut, reserving the cooking stock. Place the butternut in a blender and add the coconut milk, lime juice, fresh coriander and half of the reserved stock. Blend until smooth, adjust seasoning (more lime juice may be required) and if the soup is too thick, add the remaining stock.
For the coriander yoghurt, place the yoghurt, coriander, seasoning and lime juice in a blender and blitz.
Serve the warm soup with dollops of coriander yoghurt, a sprinkling of black pepper and fresh lime wedges.
Notes
Add a few toasted coconut shavings to the dish just before serving.
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