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Dine With Jemutai
Soups

Butternut Carrot & Ginger Soup

by Sylvia Jemutai July 16, 2020
written by Sylvia Jemutai July 16, 2020
Butternut-Carrot-Ginger-Soup

Super easy to make and perfect for the cold season

Hey guys hope you’re keeping well this quarantine season! 

This Butternut carrot & ginger soup is a smooth aromatic soup that just makes everything better. Loaded with vitamin A, K,C & E it’s a great number to keep that immunity up and convert any non soup lovers. Cooked with cumin, ginger, butternut squash, carrot, onion & garlic, it only takes 25 minutes to make. 

I love making a big batch and freezing some for those lazy days. It’s super affordable to make, great for kids who don’t enjoy vegetables that much and can be enjoyed with your fav bread.

Butternut-Carrot-Ginger-Soup ingredients




I don’t mind a few chilli flakes for some added heat.


Butternut-Carrot-Ginger-Soup

Butternut Carrot & Ginger Soup

Jemutai Super easy to make and perfect for the cold season Hey guys hope you’re keeping well this quarantine season!  This Butternut carrot &… Soups Butternut Carrot & Ginger Soup European
How To|
How to
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Serves: 2-3 Prep Time: 5 Minutes Cooking Time: 25 Minutes 25 Minutes
Nutrition facts: 500 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 Medium Butternut squash
  • 2 Carrots
  • 1 Red Onion
  • 1 Vegetable Stock Cube
  • 1 ½ Tbsp Oil
  • 5 Cloves Garlic
  • 1Tsp Cumin
  • ¼ Tsp Black Pepper
  • ¼ Tsp Salt
  • 1 Thumb size Fresh Ginger
  • Chilli flakes (a pinch)
  • Pumpkin Seeds (Optional)
  • 800ml Water

METHOD

  1. Peel and cut the squash, carrot, onion, garlic & ginger.
  2. In a medium saucepan heat the oil then add the chopped vegetables, cumin, salt and pepper. Cook for 10 mins on a  medium flame. 
  3. Next add in the vegetable stock cube and break it up with a wooden spoon.  Add 800ml water to the saucepan and bring to the boil.
  4. Reduce the heat and simmer for 15 minutes. 
  5. Blend the soup in a jug blender until smooth and serve immediately. Garnish with pumpkin seeds and a dash of chilli flakes. Enjoy!

Jemutai's TIPS

Be careful when blending hot soup, you can let it cool for 5-10 mins before blending. Keep refrigerated once cooled or freeze portions for up to 3 months.

If you do give this recipe a go be sure to leave me a comment & rating to tell me what you think. Don’t forget to tag me on my socials @dinewithjemutai using the #DinewithJemutai  so I can see your creations and share it with the online community. Enjoy!

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Sylvia Jemutai
Sylvia Jemutai

Sylvia Jemutai is a food & product photographer, food stylist, writer/blogger and recipe developer based in Nairobi. Inspired by farm life and a family of foodies, good home cooked meals have always been a way of life.

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Easy Butter Scones

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About

Hi there, i’m Sylvia Jemutai. Welcome to Dine with Jemutai my creative playground for all things food and photography. If it’s home cooked meals you're after i’ve got you covered. I have a fondness for sweet things and also enjoy eating clean because life is all about balance. Here you’ll find my favourite home cooked meals, baked treats and stories inspired by farm life and my current food musings.

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