Butternut and turmeric glow soup

Anina's Recipes
4 servings Prep: 15 mins, Cooking: 45 mins By Anina Meyer
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Ingredients (14)

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
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Method:

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.

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