Curried Butternut Soup

Ingredients

• sea salt
• freshly ground black pepper
• 50 g yellow curry paste
• 1 tbsp olive oil
• 500 g butternut, cubed
• 1 tbsp tamarind paste
• 400 ml coconut milk
• 2 cups stock
• fresh coconut shavings for serving
• 1/3 cup fresh coriander

Method

1. Season the butternut and coat it with the curry paste and olive oil.
2. Cook the butternut until softened and lightly coloured.
3. Add the tamarind, coconut milk and stock.
4. Simmer until the butternut is completely tender.
5. Blend the soup until smooth.
6. Adjust the seasoning and serve with fresh coconut and coriander.