Korma Butternut Squash and Sweet Potato Soup

Butternut Squash and Sweet Potato Soup

This recipe was devised by a friend of mine, originally made to use up the the fresh coriander and coconut milk that was leftover from making the Spice Pots Goan Fish Curry. She's done a cracking job - it is a really tasty warming soup packed with fresh vegetables. The coconut milk gives it a lovely sweetness and creamy consistency.

Serves 4

A splash of olive oil
2 onions, roughly chopped
2 cloves of garlic, crushed or chopped finely
A knuckle sized piece of ginger, grated or roughly chopped
2 sweet potatoes, peeled and chopped
½  a large butternut squash, peeled and chopped
3 large carrots, peeled and chopped
1 vegetable or chicken stock cube
2 teaspoons of the Korma Spice Pot (or use Goan, Tandoori Masala or Bhuna)
½ 400ml tin of coconut milk
A handful of fresh coriander

Heat the oil and gently cook the onions, garlic and ginger until softened (but not brown).
Put the onions and vegetables in a lidded pot with the stock cube and cover with boiling water.
Put the lid on and allow to bubble for 5 minutes.
Add the Spice Pots Korma blend, replace the lid and leave to simmer for 20 minutes.
Stir in the coconut milk and simmer for a further 5 minutes.
Check the vegetables are soft with a fork and, if they are, remove the soup from the heat and blend with a stick blender.
Finish with a sprinkling of chopped fresh coriander.