soup soup soup ∙ butternut, ginger, carrots, coconut milk, coriander
time 30 minutes
ingredients for 6 servings
1 red onion
1½ clove of garlic
1 piece of vegetable stock
1 half butternut
peel and slice the red onion in small pieces. peel a big piece of ginger (as much as you like) and cut very finely. put a large cooking pot on a medium heat. add olive oil, garlic, red onion and ginger. add paprika powder.
peel and cut the carrots in thin slices. peel the butternut and cut in cubes. put it into the cooking pot, stew well. add 1 L of water or until the vegetables are covered, add vegetable stock, pepper and salt. let it cook until the carrots and butternut are very soft.
mix the soup until there are no more hard pieces. add more water when it’s too thick and add coconut milk carefully, just as much as you like to make it creamy.
serve with a few drops of coconut milk and fresh coriander.