Recipe of Favorite Tumeric-butternut soup
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Award-winning Tumeric-butternut soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Tumeric-butternut soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tumeric-butternut soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few components. You can have Tumeric-butternut soup using 10 ingredients and 10 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Take to make Tumeric-butternut soup:
- 1 butter nut, peeled and boiled
- 2 onions, diced
- 2 carrots, diced
- Fresh ginger, minced
- Fresh turmeric, minced
- 400 ml coconut milk
- I tsp black pepper
- 1 tsp paprika
- to taste Salt
- Cooking oil
Instructions to make Tumeric-butternut soup
- Gather your ingredients
- To a cooking pot, add the onions and minced ginger and turmeric. Sautee until onions are soft but not browned.
- Add in the carrot into the pot, let it cook for 2 to 3 min or until soft.
- Add in the butter nut and let it cook for about 5 min on medium heat.
- Add in the black pepper, paprika and salt. Cook for a minute.
- Add in the coconut milk, let it boil. Reduce the heat and let it simmer for about 20 min.
- Turn off heat and let it cool for about 30 min or until when it not to hot to touch.
- Pour it into a blender and blend until smooth.
- You can serve cold or warm it up in a cooking pot before serving.
- Enjoy with bread, chapati or even as it is.
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