Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, "v" spiced carrot and butternut soup. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
"V" spiced carrot and butternut soup is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. "V" spiced carrot and butternut soup is something that I have loved my entire life.
Put the butternut squash and carrots on to a baking tray and drizzle with olive oil. This deliciously creamy vegan and dairy-free soup combines robust butternut squash, carrots and spicy ginger with rich coconut milk to create a lusciously smooth soup! I have a thing for all squash, but butternut has my heart.
To get started with this particular recipe, we must prepare a few ingredients. You can cook "v" spiced carrot and butternut soup using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make "V" spiced carrot and butternut soup:
- Make ready 1 cooking spray
- Prepare 300 grams carrots, peeled and chopped
- Get 400 grams butternut squash , peeled de-seeded and chopped
- Prepare 1 tbsp medium curry powder
- Prepare 2 liter hot vegetable stock
- Make ready 2 tbsp olive oil
- Get 2 large onions, thinly sliced
- Prepare 1 tsp black onion seeds
- Make ready 1/2 tsp cumin seeds
Taste, season and garnish with red chilli and fresh coriander leaves. Let me know if you make this spiced carrot & coconut soup. The recipe does make quite a few portions for freezing but just. Heat oil in a large saucepan over medium heat.
Instructions to make "V" spiced carrot and butternut soup:
- spray a large lidded saucepan with the cooking spray and heat until hot. Add the carrots, squash and curry powder and stir fry for 3 minutes. Add stock, bring to the boil, cover and reduce the heat to simmer for 20 minutes until the vegetables are soft.
- Transfer to a liquidiser, or use a hand held blender, and blend until smooth.
- heat oil in a nonstick frying pan and cook the onions over a medium high heat for 5-10 minutes until golden and crispy. Stir in the onion seeds and cuming seeds and cook for a minute.
- Serve the soup topped with the onion nixture.
Stir in celery, onion and carrot and stir to coat. Add the squash flesh, cumin, chipotle to taste and cloves and stir well. Melt the ghee in a large pan and add the ground spices, shallots, chilli, ginger, lemongrass, lime leaves and a teaspoon of salt. Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil.
So that is going to wrap it up for this exceptional food "v" spiced carrot and butternut soup recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
