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Before you jump to Tumeric-butternut soup recipe, you may want to read this short interesting healthy tips about Here Are Some Basic Explanations Why Consuming Apples Is Good.
I am certain you’ve heard that you should be eating an apple a day but did you ever wonder why this is important? You might know men and women that live by this and also request that their children live by this principle as well. This thought is known all over the world and people just take it as fact without knowing if this is in fact true. You will be pleased to know that we have carried out a little research, and we are going to explain to you why this is thought to be a miracle fruit.
Cornell University had a study on the impact apples have on your brain. While doing their study they discovered that, quercetin, which is located in apples assists in maintaining healthy brain cells. And naturally thanks to this component in apples, they can in fact reduce Alzheimer’s symptoms.
To sum up, I guess an apple a day actually can keep the doctor away and now you know why. Something you should recognize is that we only covered a portion of the benefits of eating apples. Should you look and ask around, you are going to come to see that the benefits can appear limitless. I hope that the the very next time you go to the supermarket you find yourself getting plenty of apples. You will find that your overall health can significantly be benefited by eating apples.
We hope you got benefit from reading it, now let’s go back to tumeric-butternut soup recipe. To cook tumeric-butternut soup you need 10 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Tumeric-butternut soup:
- Get 1 butter nut, peeled and boiled
- Prepare 2 onions, diced
- Take 2 carrots, diced
- Take Fresh ginger, minced
- Prepare Fresh turmeric, minced
- Prepare 400 ml coconut milk
- Provide I tsp black pepper
- Take 1 tsp paprika
- You need to taste Salt
- Provide Cooking oil
Steps to make Tumeric-butternut soup:
- Gather your ingredients
- To a cooking pot, add the onions and minced ginger and turmeric. Sautee until onions are soft but not browned.
- Add in the carrot into the pot, let it cook for 2 to 3 min or until soft.
- Add in the butter nut and let it cook for about 5 min on medium heat.
- Add in the black pepper, paprika and salt. Cook for a minute.
- Add in the coconut milk, let it boil. Reduce the heat and let it simmer for about 20 min.
- Turn off heat and let it cool for about 30 min or until when it not to hot to touch.
- Pour it into a blender and blend until smooth.
- You can serve cold or warm it up in a cooking pot before serving.
- Enjoy with bread, chapati or even as it is.
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