Butternut Soup with Coconut Milk and Tomatoes

Butternut Soup with Coconut Milk and Tomatoes

Serves 4

Ingredients:

1 onion, chopped

1 teaspoon curry powder

1 teaspoon mustard seeds, ground

½ teaspoon cumin seeds, ground

2 garlic cloves, crushed

1 kg butternut, peeled and cubed

2 cups water

1½ tablespoons salt

400g tomatoes, chopped

1 can coconut milk (400ml)

coriander (sprinkle on top)

Method:

1. Sauté the onion with a sip of water until soft and glossy.

2. Stir in the curry powder, mustard seeds, cumin and garlic.

3. Add the butternut and stir until covered in the oil and spices.

4. Then add the water.

5. Cover with the lid and reduce the temperature. Let the vegetables sweat for 10-15 minutes, stirring occasionally.

6. Add the salt and tomatoes and heat to boiling point. Reduce the heat, cover with the lid and simmer for about 30 minutes. Then blend to form a smooth soup.

7. Add the coconut milk and heat until warmed through.

8. Serve the soup in bowls and sprinkle each serving with fresh coriander leaves (optional), and some warm bread.