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Before you jump to Tumeric-butternut soup recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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When you go to the grocery store, be sensible about it. Making good decisions when buying food means that you’ll be able to eat nutritious meals without a lot of effort. Think for a second: you don’t want to go to a chaotic grocery store or sit in a lengthy line at the drive thru at the end of your day. You want to get home immediately and eat something beneficial. Your kitchen should be stocked with healthy foods and ingredients. This way—even if you decide on something a little greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

There are many things you can go after to become healthy. An costly gym membership and very restrictive diets are not the only way to do it. It is the little things you choose each day that really help you with weight loss and becoming healthy. Make sensible choices every day is a great start. Getting as much exercise as you possibly can is another factor. The numbers on the scale aren’t the only signal of your healthfulness. It is more about making your body as powerful as it can be.

We hope you got benefit from reading it, now let’s go back to tumeric-butternut soup recipe. You can have tumeric-butternut soup using 10 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Tumeric-butternut soup:

1. Use 1 butter nut, peeled and boiled
2. Use 2 onions, diced
3. Take 2 carrots, diced
4. Take Fresh ginger, minced
5. Prepare Fresh turmeric, minced
6. Prepare 400 ml coconut milk
7. Use I tsp black pepper
8. Get 1 tsp paprika
9. Use to taste Salt
10. You need Cooking oil

Instructions to make Tumeric-butternut soup:

1. Gather your ingredients
2. To a cooking pot, add the onions and minced ginger and turmeric. Sautee until onions are soft but not browned.
3. Add in the carrot into the pot, let it cook for 2 to 3 min or until soft.
4. Add in the butter nut and let it cook for about 5 min on medium heat.
5. Add in the black pepper, paprika and salt. Cook for a minute.
6. Add in the coconut milk, let it boil. Reduce the heat and let it simmer for about 20 min.
7. Turn off heat and let it cool for about 30 min or until when it not to hot to touch.
8. Pour it into a blender and blend until smooth.
9. You can serve cold or warm it up in a cooking pot before serving.
10. Enjoy with bread, chapati or even as it is.

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