serves approx. 5
Butternut : 4 cups cubed
Carrot : 1 cup cubed
Onion : 1 large – diced
Tomato : 2 medium sized – diced
Honey : 1 tablespoon
Butter (or oil) : 30 gram (2 level table spoons)
Fresh ginger : 1 teaspoon finely chopped
Spices : ground nutmeg; ground cloves; ground cinnamon; caraway seeds
Sauté onion, chopped ginger & tomato in butter / oil. (add the honey & a pinch of salt)
Add 3 cups water (less for a thicker soup).
Add all vegetables; add salt to taste (approx. 1 ½ teaspoons)
Bring to the boil & add spices
Turn down heat & simmer for about ½ hour until soft.
Liquidize to taste, but leave some chunky bits for texture.
Variation : Add sour cream or yogurt to taste (just before serving) for a creamed version.
