Coconut Curry Soup
Ingredients
- 1 can of coconut milk
- 2 teaspoon of curry powder
- 1 liter of vegetable broth
- 2 garlic cloves minced
- 1-2 teaspoon salt + pepper
Preparation
Heat some olive oil over medium heat. Add garlic and cook until softened, about 5 minutes
Add cut up butternut squash and vegetable broth. Bring to a boil then cover and simmer for 15-20 minutes until squash is softened
Carefully pour it all into a blender, and blend until smooth. Transfer back in the pot and add coconut milk and lots of curry. Taste and add more curry, salt or pepper if needed. Serve in bowls with cooked noodles, vegetables, spices or herbs
