BUTTERNUT AND GINGER SOUP WITH GARAM MASALA DRIZZLE | SA Garden and Home
Last updated on 13 July 2018

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Chase away the winter chills with these hearty dishes. You’ll find the recipes in our July issue.

(Serves 4–6)

INGREDIENTS

FOR THE BUTTERNUT AND GINGER SOUP

15ml olive or avocado oil

1 onion, diced

20ml fresh ginger, finely grated

2ml ground ginger

5ml mild curry powder

1kg butternut*, peeled and cubed

1,2ℓ quality vegetable or

chicken stock

salt and milled black pepper,

to taste

60ml cream (optional)

FOR THE GARAM MASALA DRIZZLE

60ml fresh mint leaves

60ml spinach leaves

boiling water, to cover

45ml olive oil

5 curry leaves

5ml garam masala

1ml salt

10ml lemon juice

TO SERVE

fresh coriander leaves or tempered curry leaves

crostini

METHOD

1. To make the butternut and ginger soup, heat the oil in a large pot and gently fry the onion over a low heat for 5 minutes.

2. Add the fresh ginger, ground ginger and curry powder and cook for a minute.

3. Increase the temperature and stir in the butternut and stock and bring to the boil. Reduce the heat to a simmer, cover and cook for 15–20 minutes, or until the butternut is tender.

4. Allow to cool slightly and purée using a handheld stick blender or food processor.

5. Return the soup to the pan, warm through and season with salt and pepper. Stir in the cream, if desired.

6. To make the garam masala drizzle, place the mint and spinach leaves in a bowl and pour boiling water over to cover. After a minute, drain and plunge the mint and spinach into iced water.

7. Heat the oil in a pan and fry the curry leaves for a minute. Stir in the garam masala and set aside.

8. Drain the mint and spinach well and place in the bowl of a food processor. Add the garam masala oil mixture and season with salt and lemon juice.

9. Blitz until well combined. Keep chunky or strain through cheesecloth for a clear drizzle, if desired.

10. Ladle the soup into warm bowls, top with the garam masala drizzle and coriander or tempered curry leaves, and serve with crostini.

COOK’S NOTE* As an alternative, use 500g butternut and 500g orange-flesh sweet potato.

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