#RooibosRecipe: Velvet Butternut Soup by Carmen Niehaus

Sweet potato added to this Velvet Butternut Soup gives it a slightly sweet taste that works beautifully with the hint of orange and curry.

Makes about 3,5.3 quarts of soup
Preparation time; 10 min
Cooking time: 45 min


  • 1 chopped onion
  • 2 cloves garlic crushed oil
  • 1 tbsp roasted masala spice
  • 1000 grams butternut chunks
  • 3¾ cups sweet potato chunks
  • 1 grated apple
  • 8⅓ cups plus 2 tbsp Carmién rooibos tea made with 8 tea bags
  • 2 chicken stock pods
  • 1 tbsp tomato paste
  • Salt and pepper to taste
  • Big handful of chopped coriander
  • Scoop creamy yoghurt or coriander pesto to serve (optional)

  1. Fry onion and garlic in heated oil till soft. Add the masala and mix well.
  2. Add the butternut, sweet potato, strained rooibos tea, and stock pods and bring to the boil.
  3. Cook till the vegetables are soft. Add the tomato paste, season with salt and pepper and add a hand full of chopped coriander. Cook for 5 minutes.
  4. Blend with a stick blender till smooth.
  5. Spoon into soup bowls and garnish with yoghurt, pesto and coriander sprigs.