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Alba Iulia
Monday, February 24, 2020

In The Kitchen With Kanta : Spiced Carrot and Butternut Soup

Headlines In The Kitchen With Kanta : Spiced Carrot and Butternut Soup

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This is a recipe that I swear by. This Spiced Carrot and Butternut soup is so tasty and filling, it’s perfect for those cold nights in snuggled up by the fire; and it’s healthy, fast and easy to make.  The great thing about it is you can cook it in bulk and freeze it; this will only make it more flavoursome and spicy.  So if you are a bit uninspired with your cooking, and want to have something quick, but healthy, then opt for this soup; you won’t regret it.

10 mins Prep | 35 mins Cooking

Serves: 4


  • 1 tbsp low fat cooking oil/ cooking spray
  • 300g Carrots, peeled and chopped
  • 400g Butternut squash, peeled, deseeded and chopped
  • 1 tbsp medium curry powder
  • 2 litres hot vegetable stock
  • 2 tsps olive oil
  • 2 large red onions, thinly slice
  • Salt and Pepper, to taste.


On a medium heat add your cooking oil to a large saucepan.  Add the carrots, butternut and curry powder and fry for 3 minutes.  Add the stock, bring to a boil, cover it and reduce the heat.  Allow it to simmer for 20 minutes, until the vegetables are soft.

Pour everything into a blender, or use a hand held blender to blend until it is completely smooth.

Now heat the olive oil in a separate frying pan, and cook the onions over a medium heat for 5-10 minutes – until they are golden and crispy; season with salt and pepper.


Serve the soup garnished with either the crispy onions or with freshly chopped coriander; and a side of fresh bread. Enjoy.



Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.

You can find her work on www.kantakakes.comFollow her on twitter @KantaKakes and Instagram @KantaTemba.

Baking with Kanta - IMG

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  1. Will try this without the curry powder (will try with ground Ginger). I have a half butternut squash lurking in my fridge. Was wondering what next to do with it.

    • Why do you prefer ground ginger to curry powder? I just want to know.

      I like taking a hot Soup after a heavy drink the previous night, it is easier to take in. This one reads like the one…

    • Because Ginger goes very nicely with pumpkin! Curry is not suitable for MY digestion so merely my personal choice. Some people do find it difficult to digest curries! Also Ginger is also spicy so it lends itself nicely to this dish. Note how around Christmas time, Ginger spiced biscuits are traditional. Spices like cloves, ginger, juniper are a different type pleasant spiciness. Currently leading to Xmas, Pumpkin laced lattes are being sold over the holidays, often with a touch of ginger.


    • I follow. So I can replace the curry with ginger for my after-a-heavy-drink Soup…

      (A heavy drink feels like Christmas until you suffer the following morning)

    • You should not be having spicy foods after a heavy drink up! Your tummy is already irritated from the alcohol! But yes, use ginger it really adds a nice taste to your squash!

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