This recipe is loaded with Vitamin C. It is perfect for the winter months, and just as good to have for the transition phases between seasons, when our immune systems can feel susceptible to colds and flu’s.
I made this in the slow cooker- it was so easy. I pre-roasted my vegetables, as I was already using the oven. But you could skip the roasting step and add them raw.
I mixed my own spices instead of using a curry paste, and the flavours were vibrant and fresh. You could use alternatives to suit your taste.
1kg butternut pumpkin
1/2 large sweet potato
4 cups of stock
Red curry paste or dried spice mix of: 1 tsp each of corriander, tumeric, paprika, garam masala
Tin of full fat coconut cream
Salt and pepper to taste
Corriander leaves to garnish
Step 1: Roughly chop the vegetables and place all ingredients, except coconut cream in slow cooker
Step 2: Turn slow cooker on high, and cook for 4 hours or 6-8 on low
Step 3: After soup has cooked, add coconut cream and blend together all the ingredients. If the soup is very thick, add some water.
Step 4: Top with corriander leaves and serve.