Roasted Butternut, Turmeric & Tahini Soup

Roasted butternut soup is flavourful enough, but add in turmeric, coconut milk and tahini and you have something really WOW.

 

(gluten free, sugar free, dairy free, paleo)

 

Ingredients

– 1 large butternut, peeled & cubed.

– 1 onion, peeled and roughly chopped

– 3cm ginger

– 3 cloves garlic

– 2 tablespoons coconut oil

– 1 teaspoon cumin

– 3/4 teaspoon turmeric

– 1 tin of coconut milk

– 750ml vegetable stock (or chicken stock)

– 2 tablespoons tahini

– S&P to taste

 

Method

Heat oven to 180 degrees C. Coat onion, butternut and garlic with coconut oil and roast for 45mins.

Add roasted veg to a large sauce pan, along with the ginger, cumin and turmeric. Add the coconut milk and stock and bring to the boil. Reduce the heat and let it simmer for 5-10 minutes.

Transfer mixture into your blender (we use a vitamix) or use an immersion blender.

Add the tahini and blend until smooth. Here, according to your texture preference, you can add a little more boiling water. Season to taste. Serve.

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