Creamy Butternut Soup



Serves 2

  • 500g chopped butternut steamed for 10 minutes and strained
  • 1 C carrot juice
  • 2 T tahini
  • 1 T olive oil
  • 1 t Himalayan salt
  • ½ C hot water
  • 1 cm of ginger
  • fresh coriander to garnish
  • add a little lemon grass and kaffir lime leaves for a Thai twist


Blend all ingredients together until smooth except for the coriander which may be used for garnishing.

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