Butternut and Wildeklawer Carrot soup

If you’re looking for a comforting and flavourful soup recipe, this one from Cora de Kock’s Rainbow Recipes book is worth trying! Made with butternut and Wildeklawer’s carrots, this recipe serves 10 and is perfect for a family dinner or gathering.

With a blend of spices like cumin, turmeric and fennel seeds, this soup is sure to warm you up on a cold day.

Topped with roasted pumpkin seeds and a sprinkle of paprika, it’s a beautiful and delicious dish that will impress your guests.

Serve it with some sweet and sourdough bread and butter for a complete meal.


60 ml oil
6 onions, finely chopped
4 garlic cloves, finely chopped
5 cm fresh ginger
10 ml cumin
1 ml fennel seeds
5 ml of 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) of coconut milk
375 ml of milk
salt and freshly ground black pepper
100 ml roasted pumpkin seeds
paprika for sprinkling

*Optionally, you can add a bit of chilli to taste.


Heat the oil and fry the onions and garlic until soft.
Add the ginger, chilli, cumin, add fennel seeds and turmeric and fry for a few minutes until fragrant.
Add the butternut squash, carrots and water (or stock) and heat bring to a boil and simmer until soft.
Add the coconut milk and milk add, cook through and pulp until velvety smooth.
Season to taste with salt and pepper.
Ladle into soup bowls and sprinkle the pumpkin seeds and a little paprika left.
Serve with sweet and sourdough bread and butter.


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