Rakel Healthy Living

Nutrition & Health Consultation



1 butternut squash, peeled and cored

4 medium sized carrots, peeled

1 tsp cumin powder

1 tsp cardamom powder

1 tsp curcuma powder (can also be fresh)

2 garlic cloves, peeled & pressed

1 thumb-sized fresh ginger, peeled & pressed

1 can coconut milk (approximately 10 ounces)

750 ml water

2 vegetable bouillons

Fresh pepper & salt to taste

Fresh cilantro/coriander

Cashews (or other nuts)

Coconut flakes (may skip)

How to:

Place the squash & carrot pieces into a heatproof dish and into the oven at 180 degrees C or 350 Fahrenheit for 30 minutes.

At medium heat, warm the spices in a bit of water and add the vegetables. Stir for a minute or so. Add the rest of the ingredients and let simmer for a couple of minutes. Use a magic wand to mash up the ingredients until smooth.

Scoop the soup into 2-3 bowls and top with fresh cilantro/coriander, some cashews and coconut flakes.

A slice of sourdough bread with some hummus is a lovely addition to this meal.

The recipe is for 2-3 people.

Gluten-free - Sugar-free - Yeast-free - Dairy-free - Vegan