Spicy coconut butternut soup with coriander yoghurt – Food & Home Magazine
Coconut milk and a touch of Rajah Mild & Spicy Curry Powder add a twist to the usual butternut variety.
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Cooking tools:
- Blender
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Ladle
- Serving bowl
Ingredients
- 500g butternut, peeled and cubed
- 500ml (2 cups) vegetable stock
- 15ml (1 tbsp) Rajah Mild & Spicy Curry Powder
- 1 red chilli, seeded and chopped
- sea salt
- freshly ground black pepper
- 1 x 410g tin coconut milk
- juice of 4 limes
- a small handful of fresh coriander
- <h3>Coriander yoghurt</h3>
- 125ml (½ cup) Bulgarian yoghurt
- sea salt and freshly ground black
- pepper, to taste
- juice of ½ lime
- fresh lime wedges, to serve
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