|15 ml||fresh chillies — 573|
|1||brown onion — finely sliced|
|5 cm||fresh ginger — freshly grated|
|5 cm||turmeric — fresh, grated|
|1||small bird eye — finely chopped|
|2 can||coconut milk|
|1 cup||stock — vegetable|
|2||medium butternuts — chopped|
|1/2 tsp||nutmeg — ground|
|1/2 tsp||cinnamon — ground|
|salt and freshly ground black pepper|
|to serve — to serve|
|1 cup||coconut — flakes, toasted|
|2 Tbs||coconut milk/cream|
In a medium sized saucepan, heat the olive oil and sauté the onion, turmeric, ginger and chili for a few minutes.
Add the coconut milk and vegetable stock, bring to a simmer.
Add the butternut chunks and simmer on medium heat for 40 minutes until soft.
Add the rest of the spices and seasoning.
Carefully transfer the soup to a blender or use your hand blender to blend until smooth.
Serve with toasted coconut flakes and a swirl of coconut milk or cream.
Reprinted with permission of Anina Meyer.