INGREDIENTS
- 1 butternut, peeled and diced
- 4 carrots, peeled and sliced
- 1 onion, sliced
- 200ml Ecomil Cuisine India cream
- Ginger
- Curcuma
- Coriander
- Salt and pepper
- Fresh coriander leave
- Sunflower seeds
- 2 tbsp olive oil

PREPARATION
- Heat the olive oil in a casserole dish and fry the onion until it is golden brown. Add the species and stir.
- Add the carrots and butternut into the casserole dish and cook for 10 min, while stirring.
- Cover with a bit of water and simmer for 20 to 30 min over medium heat. To check if the vegetables are cooked, use a knife and if the blade sinks into the carrots and the pieces of butternut, it´s ready. Then, mix them into a blender.
- Add the Ecomil Cuisine India cream. Adjust with salt and pepper.
- Serve with the fresh coriander leave and the sunflower seeds.
Thank you Bénédicte for this soup
- Instagram : @faismoicroquer
- Blog : https://faismoicroquer.com/