• Peel the butternut squash, sweet potatoes and carrot, and chop into small cubes.
  • Pour a bit of oil into a wide pot and while still cold, add the chopped garlic, ginger and chili. Heat and slightly brown until the aroma appears. Be careful not to burn it.
  • Add the vegetable cubes to the pot, add a pinch of salt. Stir and continue frying and mixing for 5-10 minutes.
  • Cover with water and bring to a boil. Lower the flame. Cover the pot and cook for 20 minutes until all the vegetables are completely soft.
  • Blend the soup using a regular or stick immersion blender to make a smooth créme. Add chopped seaweed, coconut milk, soy sauce, sugar and lemon, and stir.
  • Bring to a gentle boil in the pot and taste. Add salt and pepper to taste.
  • Pour into serving bowls and garnish with seaweed.

Orange Soup with Seaweed

Ingredients for 6-8 portions

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