Nutrition Facts
6 servings
6
Creamy Squash Carrot Coconut Soup
A recipe that is so simple and so delicious that it would truly be silly to miss out on it.
Ingredients
340 Carrot
300 Butternut squash
2 White onion
2 cloves Garlic
Salt
Pepper
1 Turmeric
Directions
1
The most tedious task is peeling and cutting the vegetables. Peel and cut the carrots, squash, onions, and garlic.
2
Sauté the vegetables for 5 minutes in a little olive oil. Put the vegetables in a pot, cover with enough water, season with salt and pepper, and add the turmeric. Cook the vegetables for about twenty minutes. Blend the vegetables with the cooking water. Gradually add the coconut cream.
3
To finish, you can eat this soup as a starter or as a main dish in the evening. We like to serve it with small croutons, but you can also add finely chopped nuts.
Ingredients
Ingredients
340 Carrot
300 Butternut squash
2 White onion
2 cloves Garlic
Salt
Pepper
1 Turmeric
Directions
Directions
1
The most tedious task is peeling and cutting the vegetables. Peel and cut the carrots, squash, onions, and garlic.
2
Sauté the vegetables for 5 minutes in a little olive oil. Put the vegetables in a pot, cover with enough water, season with salt and pepper, and add the turmeric. Cook the vegetables for about twenty minutes. Blend the vegetables with the cooking water. Gradually add the coconut cream.
3
To finish, you can eat this soup as a starter or as a main dish in the evening. We like to serve it with small croutons, but you can also add finely chopped nuts.
Notes
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EN