This warming spiced soup is full of anti-oxidants and anti-inflammatory ingredients. The beta-carotene found in the orange vegetables are a great anti-oxidant protecting the body from free radical damage and the curcumin found in turmeric is renowned for its anti-inflammatory properties and provides a good source of magnesium and B6.


NOTES: Store in airtight container for up to 4 days or freeze for up to 3 months.



1 tbsp avocado oil

1 onion diced

1 carrot diced

1 celery stick diced

15g fresh ginger diced

1 large garlic clove minced

1½tsp ground turmeric

¼ tsp ground black pepper

¾ tsp Himalayan salt

450g butternut squash peeled and cubed

200g sweet potato peeled and cubed

400g can coconut milk

400g water or veg stock


  1. Heat the oil in a large saucepan and then add the onion, carrot, celery and ginger and sauté for 5 mins over a medium heat.
  2. Add the garlic and spices and continue to cook over a low heat for a further 2 minutes, stirring continuously.
  3. Add the butternut squash, sweet potato, coconut milk and water (or stock), bring to the boil and simmer for 15 minutes.
  4. Once the vegetables are cooked through blend with a stick blender, adjusting seasoning to taste.
  5. Serve hot topped with fresh coriander, seeds and a drizzle of truffle oil or pour over shredded spinach and stir until wilted.