Butternut soup with coconut milk and tomato

Recipe from: 5/1/2007 12:00:00 AM
butternut

Ingredients 12
Servings 4
Time 10

Ingredients

  • 1
    large onion, chopped
  • 30
    ml
    oil
  • 5
    ml
    curry powder
  • 5
    ml
    black mustard seeds
  • 2
    ml
    ground cumin
  • 2
    plump garlic cloves, crushed
  • 1
    kg
    butternut, peeled and cubed
  • 1
    can
    whole peeled chopped tomatoes
  • 1
    can
    coconut milk
  • 1
    small handful coriander
  • 1
    pot Dukkah
  • 500ml
    chicken/vegetable stock
 

Method

40
 
Sauté the onion in heated oil until soft and glossy.
Stir in the curry powder, mustard seeds, cumin and garlic.
Add the butternut and stir until covered in the oil and spices.
Cover with the lid and reduce the temperature. Let the vegetables sweat for 10-15 minutes, stirring occasionally.
Add the stock and tomatoes and heat to boiling point. Reduce the heat, cover with the lid and simmer for about 30 minutes or Blend to form a smooth soup.
Add the coconut milk and heat until warmed through.
Serve the soup in bowls and sprinkle each serving with fresh coriander leaves and some dukkah (optional).
Serve with fresh, warm bread.
 

 

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