Raw squash, carrot and coconut soup
440g butternut or coquina squash, peeled and chopped roughly into cubes
100g carrot, peeled and trimmed
2 tsp ginger powder or 1 tsp fresh ginger, grated
1 tsp turmeric powder
1 tsp red chilli, chopped finely
2 tsp Raw Health honey
2 heaped tbsp. Raw Health cashew butter
50g coconut cream
Approx. 750ml water or a combination of water/ nut milk/ coconut milk
2-3 tbsp nutritional yeast
2 tbsp tamari
1 tsp smoked paprika
Salt and black pepper, for seasoning
Chilli flakes (optional)
A drizzle of Raw Health extra virgin olive oil
Raw Health crackers and crispbreads
Place all of the ingredients into a high-speed blender and blend until completely smooth.
Add more liquid if you prefer a thinner consistency. Season to taste.
Either eat at room temperature or heat gently in a saucepan. Sprinkle with desired toppings before serving.
Windmill products used in this recipe