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We hope you got benefit from reading it, now let’s go back to tumeric-butternut soup recipe. To make tumeric-butternut soup you only need 10 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to prepare Tumeric-butternut soup:
- You need 1 butter nut, peeled and boiled
- Use 2 onions, diced
- Use 2 carrots, diced
- Use Fresh ginger, minced
- You need Fresh turmeric, minced
- Take 400 ml coconut milk
- You need I tsp black pepper
- Use 1 tsp paprika
- Use to taste Salt
- You need Cooking oil
Steps to make Tumeric-butternut soup:
- Gather your ingredients
- To a cooking pot, add the onions and minced ginger and turmeric. Sautee until onions are soft but not browned.
- Add in the carrot into the pot, let it cook for 2 to 3 min or until soft.
- Add in the butter nut and let it cook for about 5 min on medium heat.
- Add in the black pepper, paprika and salt. Cook for a minute.
- Add in the coconut milk, let it boil. Reduce the heat and let it simmer for about 20 min.
- Turn off heat and let it cool for about 30 min or until when it not to hot to touch.
- Pour it into a blender and blend until smooth.
- You can serve cold or warm it up in a cooking pot before serving.
- Enjoy with bread, chapati or even as it is.
Everyone loved the crunchiness on top! A soul-warming, flavorful soup that's perfect for fall and winter. Please the vegans at Thanksgiving with this velvety soup that gets its creamy texture from coconut milk. Watch how to make the best butternut squash soup in this short video! Add the rest of the spices and seasoning.
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