Red Curry Carrot and Butternut Squash Soup.
Autumn is slowly creeping up on us here in South East Europe, so the best way to combat these rainy and cold days (for us), is with this hearty, healthy and comforting soup.
This can be eaten for lunch or dinner with a slice of whole wheat garlic toast or just on it’s own.
I have added extra cinnamon and smoked paprika to it just to make it more woody in it’s flavour.
However, all our recipes are adjustable to your own taste.
This recipe will be featured in our free cook book, which will be available soon for download. Red curry is one of my favourite curry dishes and I always get our friends to buy us a jar when they come from the UK.
I use it in chicken dishes and I make this wonderful soup often.
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Here is the recipe, when you make it let me know how did you like it and if you have any suggestions on how to alter this recipe please let us know.
2 cups of carrots cut
into small circles.
2 cups of butternut squash
cut into cubes.
1 inch (2.5 cm) peace of ginger
cut into 3 cubes.
2 tbls of ready to use
red curry sauce.
2 garlic cloves.
1 medium onion chopped.
1/4 cup coconut cream.
1 cup of chicken/vegetable broth.
Salt and pepper to taste.
1/4 tsp cinnamon (optional).
1/4 tsp smoked paprika (optional).
1/2 cup Greek Yogurt.
Wash and peel all your vegetables and cut them up into a small pot. Add chicken broth and fill up the pot with water until you are just about to reach the vegetables.
NOTE: If you put too much water your soup will not be as tick as it should be.
Bring to a boil and then simmer until your vegetables are cooked.
While your vegetables are still simmering add all of the rest of the ingredients apart from greek yogurt. ( Spices)
To make a creamy soup, after your vegetables are cooked with all the spices, take it off the heat and take a stick mixer and mash your vegetables into a smooth puree like on the picture.
Then add the Greek Yogurt and mix well.
Serve with sunflower seeds and tablespoon of Greek Yogurt and enjoy!