Tumeric-butternut soup

Name: Tumeric-butternut soup
Cuisine: Kenyan
Ingredients: 1 butter nut, peeled and boiled; 2 onions, diced; 2 carrots, diced; Fresh ginger, minced; Fresh turmeric, minced; 400 ml coconut milk; I tsp black pepper; 1 tsp paprika; to taste Salt; Cooking oil

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Ingredients

1butter nut, peeled and boiled
2onions, diced
2carrots, diced
Fresh ginger, minced
Fresh turmeric, minced
400 mlcoconut milk
I tsp black pepper
1 tsppaprika
to tasteSalt
Cooking oil

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Steps

1

Gather your ingredients
2

To a cooking pot, add the onions and minced ginger and turmeric. Sautee until onions are soft but not browned.
3

Add in the carrot into the pot, let it cook for 2 to 3 min or until soft.
4

Add in the butter nut and let it cook for about 5 min on medium heat.
5

Add in the black pepper, paprika and salt. Cook for a minute.
6

Add in the coconut milk, let it boil. Reduce the heat and let it simmer for about 20 min.
7

Turn off heat and let it cool for about 30 min or until when it not to hot to touch.
8

Pour it into a blender and blend until smooth.
9

You can serve cold or warm it up in a cooking pot before serving.
10

Enjoy with bread, chapati or even as it is.