Butternut and Wildeklawer carrot soup

Embrace the flavours of winter with our delectable Butternut and Wildeklawer Carrot Soup recipe.

This hearty and nourishing soup is the perfect companion to keep you warm during the chilly winter days. With the rich sweetness of Wildeklawer, this soup offers a delightful combination of flavours that will comfort and satisfy your taste buds.

Whether you’re seeking a cozy meal or a comforting appetizer, this recipe is sure to impress. So, grab your apron and try our delicious soup, out of Cora de Kock’s Rainbow Recipes.


  • 60 ml oil
  • 6 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 5 cm fresh ginger, grated
  • 1 red chili, finely chopped
  • 10 ml cumin
  • 1 ml fennel seeds
  • 5 ml turmeric
  • 500 g butternut squash cubes
  • 500 g carrots, peeled and grated
  • 500 ml water (or vegetable or chicken stock)
  • 2 cans (400 ml each) coconut milk
  • 375 ml milk
  • Salt and freshly ground black pepper
  • 100 ml roasted pumpkin seeds
  • Paprika for sprinkling


  1. In a large pot or oven, heat the oil over medium heat.
  2. Add the chopped onions and garlic to the pot. Fry until they become soft and translucent.
  3. Stir in the grated ginger, chopped red chili, cumin, fennel seeds and turmeric. Fry the spices for a few minutes until fragrant.
  4. Add the butternut squash cubes and grated carrots to the pot. Mix well to coat the vegetables with the spices.
  5. Pour in the water or stock and bring the mixture to a boil. Reduce the heat to low and simmer until the vegetables are soft and tender.
  6. Add the coconut milk and milk to the pot. Stir well to combine.
  7. Continue cooking the soup until all the ingredients are heated through.
  8. Using an immersion blender or regular blender, carefully blend the soup until it reaches a velvety smooth consistency.
  9. Season the soup with salt and freshly ground black pepper according to your taste.
  10. Ladle the soup into bowls and sprinkle roasted pumpkin seeds and a pinch of paprika on top for added texture and flavour.
  11. Serve the Butternut Squash and Coconut Soup hot, accompanied by slices of sweet and sourdough bread with butter.

Enjoy this comforting and flavourful soup and indulge in the creamy goodness of butternut squash and Wildeklawer carrots!

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