Butternut and turmeric soup

June 1, 2018


The one thing my mother does not enjoy making, is butternut soup, or anything that isn't chicken or pea soup, so I took it upon myself to make this soup this evening, and she actually like it! Yes, this is a big achievement for me, because she's one of my harshest and best critics, so I know you'll love this recipe, because it's "Mama proof". 


The other night I made a golden latte, aka, the turmeric latte and it made me feel so good and re-energised that I thought a few posts regarding anti-inflammatory ingredients would be such a great idea. 


This soup is dairy-free, nut-free (I just added nuts on top for decor), and vegan- only plant based ingredients used in this recipe. I know we are all very aware of how good turmeric is for you, but here are a few more reasons why this soup will heal you from the inside out.


Turmeric has been a medical herb and spice used in many countries for thousands of years and here's why:


1. Turmeric contains a substance called Curcumin, which is the ingredients that bring the antioxidants and anti-inflammatory properties to life. This is what helps our bodies fight the flu and repair any damage. 


2. The Curcumin compound in turmeric helps to reduce pain and swelling in patients with arthritis. 


3. Studies have shown that consuming around 90mg a day of turmeric, will help strengthen your memory in the long term. 


4. Inflammation is the root cause in problems such as heart disease, metabolic syndrome and even cancers, and due to the incredible properties of this yellow root, issues like the ones above can be managed and even kept at bay. 


5. Turmeric is known to reduce scarring as well, so not only should we ingest it, but we should apply it to our skin and watch the red inflammation of acne slowly wither away. 


Recipe: Butternut and turmeric soup




  • 3 tbsp. olive oil

  • 1/2 tsp. sea salt

  • 1 small onion

  • 1/2 tsp. cinnamon powder

  • 1/3 tsp. nutmeg powder

  • 5cm freshly grated ginger

  • 2 tsp. ground turmeric

  • 1 tsp. ground jeera

  • 1 green chili

  • 1 can coconut milk

  • 1 1.2 cups vegetable stock

  • 4 cups of peeled butternut

  • 1 cup toasted coconut flakes




  • Boil the butternut over a medium heat until the butternut is soft. 

  • In a separate pan, sauté onion, olive oil, chili, and turmeric. 

  • Once the onions become fragrant, add in the coconut milk and vegetable stock

  • When the butternut has softened, add it to the coconut milk blend and add the rest of the spices. 

  • After a quick boil, blend the soup until smooth and serve with coconut flakes on top. 






























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