Tumeric-butternut soup
Tumeric-butternut soup

Hello, I am Elise. Today, we’re going to prepare tumeric-butternut soup recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Tumeric-butternut soup Recipe

Tumeric-butternut soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Tumeric-butternut soup is something that I have loved my entire life. They’re fine and they look fantastic.

To bewith this particular recipe, we must prepare a few ingredients. You can cook tumeric-butternut soup using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Tumeric-butternut soup:

  1. Make ready 1 butter nut, peeled and boiled
  2. Get 2 onions, diced
  3. Get 2 carrots, diced
  4. Make ready Fresh ger, minced
  5. Make ready Fresh turmeric, minced
  6. Make ready 400 ml coconut milk
  7. Prepare I tsp black pepper
  8. Take 1 tsp paprika
  9. Prepare to taste Salt
  10. Make ready Cooking oil

Instructions to make Tumeric-butternut soup:

  1. Gather your ingredients
  2. To a cooking pot, add the onions and minced ger and turmeric. Sautee until onions are soft but not browned.
  3. Add in the carrot into the pot, let it cook for 2 to 3 min or until soft.
  4. Add in the butter nut and let it cook for about 5 min on medium heat.
  5. Add in the black pepper, paprika and salt. Cook for a minute.
  6. Add in the coconut milk, let it boil. Reduce the heat and let it simmer for about 20 min.
  7. Turn off heat and let it cool for about 30 min or until when it not to hot to touch.
  8. Pour it into a blender and blend until smooth.
  9. You can serve cold or warm it up in a cooking pot before serving.
  10. Enjoy with bread, chapati or even as it is.

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