Ingredients

Method

• 1.5 kg butternut, cubed
• 1 t ground cinnamon
• 1 t ground cumin
• 1 t ground coriander
• 3 T extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
• 2 T butter
• 3 cloves garlic, crushed
• 1 t fresh ginger, grated
• 1 t fresh turmeric, grated
• 2 green chillies, finely chopped
• 1 sprig fresh curry leaves
• 2 cups liquid vegetable stock
• 1 x 400 ml can coconut milk
• 20 g fresh coriander, roughly chopped
• 6 Woolworths fresh all-butter rotis
• 30 g fresh coconut chunks, grated

Method

Ingredients

1. Preheat the oven to 180°C. Toss the butternut, ground spices and 2 T olive oil, then place on a baking tray and season. Roast for 1 hour until tender and golden brown.

2. Heat the remaining olive oil and the butter in a large saucepan over a medium heat and sauté the garlic, ginger, turmeric, chillies and curry leaves until fragrant and golden brown.

3. Set aside half the fragrant butter, then add the roasted butternut, stock and coconut milk to the pan and bring to a simmer.

4. Remove the curry leaf stalk, then blend the soup until smooth using a stick blender. Add water to adjust the consistency if necessary.

5. Mix the reserved butter with the coriander, brush onto the rotis. Heat in a pan.

6. Garnish the soup with grated coconut and serve with the rotis.

Find more soup recipes here. 

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Videography: Romy Wilson
Photograph: Jan Ras
Food assistant: Lerato Motau