Squash, carrot and coconut milk soup

Squash, carrot and coconut milk soup

easy 25 minutes

with sun dried tomatoes bread sticks

Ingredients

  • Butternut Squash
  • Carrot(s)
  • Yellow Onion(s)
  • Ginger
  • Garlic Clove(s)
  • Vegetable Broth Cube(s)
  • Curry Powder
  • Coconut Milk
  • Pizza Dough
  • Sun-Dried Tomato Pesto

Necessary elements

pot, blender or hand mixer, baking tray, baking paper

Step 1 image

1. Preheat the oven to 400F. Dice the carrots. Chop the onion, garlic and ginger. Dissolve the stock cube into 2 cups of boiling water.

Step 2 image

2. Heat a drizzle of oil in a large pot over medium heat. Add the onion, garlic and ginger and cook for 2 minutes. Add the squash, carrot, curry powder, coconut milk and vegetable stock . Simmer for 15-20 minutes. Remove from the heat and puree until smooth using a blender or a hand mixer. Keep warm.

Step 3 image

3. Meanwhile, roll the pizza dough. Cover with pesto. Cut into longs strips and twist. Place onto a baking tray covered with baking paper and cook the in oven for 10 minutes.

Step 4 image

4. Serve the soup with the bread sticks. Bon appetit!