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12 October 2020

person4 people
time 25 minutes


  • 500g of butternut

  • 400g of carrots
  • 1 onion
  • Fresh ginger
  • 1 bay leaf
  • Salt
  • 1 orange
  • Coconut milk
  • Fresh coriander


      1. Peel the vegetables. Cut the carrots and onion into thin rings, and dice the butternut.

      2. Add all cut vegetables in to a saucepan, with the bay leaf and a little bit of ginger cut in to small pieces. Season with salt.

      3. Fill with water until it is just above the surface.
      4. Cook until the carrots are tender. Blend after removing the bay leaf or not according to your taste. Add the juice of one orange.
      5. Serve with coconut milk and fresh coriander leaves.

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