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CURRIED  BUTTERNUT SQUASH CARROT GINGER SOUP

INGREDIENTS

1 onion
4 cloves garlic
1 peeled then diced or grated piece of ginger
1 medium butternut squash
4 to 6 carrots
2 cups chicken broth
1/2 to 1 cup milk depending on texture
Ground Coriander (no seeds in this one)
2 table spoons powdered curry
1 teasepon red Thai Curry
Dash of Cumin
Dash of Turmeric

 

METHOD

Saute onion, garlic, and ginger
Cut squash in half take out seeds
Bake squash to soften enough to peel and cut up easily
Peel and cut carrots
Add carrots and squash to onions, ginger and garlic
add curry, cumin, turmeric, cayenne (to taste)
(too much) cayenne and Thai red curry causes mouth on fire
Add broth, stir  bring to a boil and imagine consistency when blended
Add milk accordingly … can be coconut milk, but I always use 2 or 3 % cow’s milk

BLEND in blender

Serve plain, with naan or bread
Or dress it up with with a touch of cream or/sour-cream/or yoghurt/or cilantro/or parsley

 

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