This is a gorgeous quick soup my friend Sylvia and I made up on holiday in Menorca.

It contains many anti-inflammatory ingredients – ginger, chilli, cumin have anti-inflammatory properties whilst butternut squash, sweet potato and carrot are high in antioxidants which have anti-inflammatory benefits.

Butternut squash, carrot and sweet potato are a great source of soluble fibre which feeds the gut microbiome, thus supporting gut health and the immune system.

This soup is also good for eye health because of the beta-carotene in the butternut squash, carrot and sweet potato.

Ingredients

  1. 1 white onion peeled and chopped finely
  2. 1 clove garlic chopped finely or crushed
  3. 1 inch fresh ginger chopped finely or grated
  4. 1 tbsp coconut oil
  5. 1 dried chilli left whole (optional)
  6. 1 tsp cumin powder
  7. 1 sweet potato peeled & cut into small chunks
  8. ¼ butternut squash peeled, seeds removed & cut into small chunks
  9. 1 medium carrot peeled and sliced finely into rounds
  10. 200ml organic coconut milk
  11. Sea salt

Garnish

Fresh coriander – chopped finely

Pumpkin seeds roasted

Directions

  1. Melt the coconut oil in a large saucepan.
  2. Add the onion, garlic and ginger. Sautee for 5 minutes until vegetables are soft.
  3. Add the rest of the ingredients NOT the garnish ingredients.
  4. Add enough water to cover the ingredients.
  5. Add 1 level tsp sea salt.
  6. Bring to boil and simmer for approximately 25 minutes.
  7. Blend soup with a stick blender
  8. Serve in individual bowls and garnish with coriander and pumpkin seeds if desired.