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20Ingredients
105Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 butternut (medium, peeled, deseeded and cut)
- 1 sweet potato (large orange, peeled and cut into similar sizes to the butternut)
- 1 carrots (chopped)
- 1 leek (large, or 2 celery stalks, or both, chopped)
- 1 large onion (chopped)
- 1 knob butter
- 3 sprigs parsley
- 2 bay leaves
- 1 piece ginger (grated, about 6 cm)
- 2 pieces turmeric (grated, or 1 tsp turmeric powder)
- 2 cloves garlic
- 1 pinch chilli flakes (optional)
- pepper (Salt)
- 1 tsp. masala (/curry powder of your choice)
- 1/2 tsp. cumin
- 1 liter vegetable stock (I used 3 good stock cubes or 4 stock sachets to 1 litre/ 1.25 litres of water)
- 1 Orange (or 2 clementines)
- cream (to finish)
- seeds
- nuts
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Reviews(8)
Sabie Botha 2 years ago
It was the best soup I ever made, I used Mild Masala and Ground Turmeric.
Firstly I roasting the butternut and sweetpatato before adding to the pot.
Dexter Hayes 3 years ago
It came out nice, I used pumpkin instead of butternut and the taste was great!
Lindy Carter 4 years ago
Turned out great. I did a few minor adjustments according to what i had in the kitchen.
Nicholas g. 4 years ago
it is a great soup i made some adjustments to it.
i added colliflower and green beans .
i used a hand blender i left out the chilli flakes . and added beets leafs and bunching onions.