You need
100ml canola oil
1 large white onion
5ml ground turmeric
5ml cumin seed or 10ml ground cumin
1ml coriander seeds (optional)
1 fresh chilli or 5ml chilli flakes
3-4cm fresh ginger sliced
400 ml cubed sweet potato, use half yellow, half orange if available
300ml cubed butternut
1 green apple, peeled. Cored & cubed
2-3 carrots, sliced
1,5 litres vegetable or chicken stock, or a mixture of these
400ml coconut cream or full cream yoghurt
Optional to serve:
1 green apple, cored, cut into 5mm cubes
A few teaspoons of thick yoghurt
Fresh coriander or flat leaf parsley
half a teaspoon of Dukkah
Prepare
Heat oil and sauté the onion until it begins to soften, add the spices and sauté for a minute or two
Add the remaining ingredients except the coconut cream or yoghurt.
Simmer until the vegetables are soft. If too much liquid has reduced, add more water.
Add the coconut cream or yoghurt.
Blend the soup until it is creamy.
Taste and add salt if necessary. I usually find the flavours are perfect and no salt is required.
Serve as is, maybe add a swirl of yoghurt, but if you would like some texture, add a sprinkling offers apple and coriander or parsley leaf.
