GINGER AND COCONUT BETA-CAROTENE SOUP
Nick hauled himself out of his sick bed to make us a piping hot pot of sunshine: butternut squash, sweet potato and carrot soup with coconut milk and a LOT of ginger. We called it beta-carotene soup because how else do you describe a load of orange vegetables in a recipe title without it sounding like it will be flavoured with orange? Well like oranges these veggies are high in Vit C and high in Beta-carotene, the antioxidant that gives orange foods their pigment and the precursor to Vit A. Definitely bookmark this recipe to warm your cockles on a cold day.
METHOD:
1. Chop the vegetables into 1 inch cubes and slice the leek.
2. Sauté the leek, ginger, turmeric and cumin in ghee or your choice of cooking fat until the leek has softened.
3. Add the rest of the ingredients and simmer, lid on for about 25 minutes stirring occasionally.
4. Stir in the coconut milk, bring up to a simmer again and cook until everything is tender, adding more water if necessary.
5. Blend if desired, taste and adjust seasoning.
6. Serve sprinkled with chopped parsley and a grind of black pepper.
INGREDIENTS:
1 small butternut, peeled
3 small sweet potatoes
2 medium carrots
1 medium leek
1 tbs ghee or you choice of cooking fat
1 litre of vegetable stock
1 can coconut milk
1-2 tsp ginger powder
½ tsp of turmeric powder
1/2 tsp ground cumin
Sea salt and black pepper to taste
Parsley to serve
