For me, winter is not only the time for hearty soups and stews, but also it is the season for dishes loaded with ‘warm’ spices. Cinnamon, cumin, cloves, turmeric, as well as their complex mixtures: curry powder, garam masala, ras-el-hanout – they give you just enough heat to stay warm in cold weather.
Aromatic curries and soups are great for an autumn-and-winter table.
Coconut milk added to a regular butternut soup makes its taste more complex. Flavorful garam masala develops rich and delightful palette. Roasted or raw cashew nuts bring that finishing touch which makes this soup so delicious.
Great dish for vegans and creamy soup lovers!
In a soup pot, heat the olive oil, add the onion and cook for 5 minutes until slightly golden.
Add the garlic and garam masala, and cook for 30-45 seconds.
Add the butternut, sweet potato, carrots, salt, pepper, cayenne pepper; pour water (approximately 2 qt); bring to a boil, then lower the heat and cook for 15-20 minutes or until the vegetables are fork tender.
Remove from heat. Using a food processor or blender (stationary or emersion), puree the soup.
Stir in the coconut milk and adjust the seasoning. Reheat.
Serve garnished with nuts; sprinkle with cilantro, chives or scallions.
Cook with pleasure and enjoy the world!