• 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


  1. Heat the olive oil in a casserole dish and fry the onion until it is golden brown. Add the species and stir.
  2. Add the carrots and butternut into the casserole dish and cook for 10 min, while stirring.
  3. 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.
  4. Add the Ecomil Cuisine India cream. Adjust with salt and pepper.
  5. Serve with the fresh coriander leave and the sunflower seeds.

Thank you Bénédicte for this soup