Curried butternut soup with coconut
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 30 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 3 Tbsp Tamarind paste
- salt and pepper
- 50 g yellow curry paste
- olive oil, to drizzle
- 500 g butternut, cubes
- 2 x 400 ml can coconut milk
- 2 cups chicken/ vegetable stock
- shavings of fresh coconut, shaved
- 3 Tbsp coriander leaves
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Cooking Instructions
- Fry the yellow curry paste in the olive oil over a medium to low heat until fragrant.
- Add the diced butternut, then turn up the heat and add the tamarind paste, coconut milk and stock (use chicken or vegetable, according to your preference). Simmer for 15 to 20 minutes, or until thickened.
- Remove from the heat and, using a hand blender, purée the soup until smooth but still thick.
- Run the blade of a vegetable peeler along the coconut pieces to create slivers. Toast the coconut slivers in a dry pan until golden brown.
- Reheat the soup in a clean saucepan. Ladle into bowls and top with toasted coconut shavings and fresh coriander. Season to taste.
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