- Servings : 6
- Cook Time : 45m
- Ready In : 45m
- 1 large onion, chopped
- 30ml oil
- 1 tsp curry powder
- 1 tsp black mustard seeds
- 1⁄2 tsp ground cumin
- 2 garlic cloves, finely chopped
- 1kg butternut, peeled and cubed
- 400g can whole peeled chopped tomatoes
- 400ml coconut milk
- 1 handful coriander
- 500ml chicken/vegetable stock
Fry the onion in heated oil until soft and glossy. Stir in the curry powder, mustard seeds, cumin and garlic. Add the butternut and stir until covered in the oil and spices. Cover with the lid and reduce the temperature. Let the vegetables sweat for 10-15 minutes, stirring occasionally.
Add the stock and tomatoes and heat to boiling point. Reduce the heat, cover with the lid and simmer for about 30 minutes. Blend to form a smooth soup. Add the coconut milk and heat until warmed through.
Serve the soup in bowls and with crunchy croutons and toasted butternut seeds.