Thai Spiced Autumn Soup

Golden, fragrant, and deeply warming.

This soup is a hug from the inside out — rich with coconut, sweet roots, and gentle heat. It’s what you crave when leaves turn gold and the air smells of rain. Each spoonful nourishes and restores, with the earthy depth of Nära Jorden’s Ancestral Organ Blend adding a subtle layer of strength and vitality.

Ingredients:

• One butternut squash , chopped

• 2 large sweet potatoes, chopped

• 1 onion, chopped

• 4 garlic cloves, smashed with skin on

• 1/4 large red chilli, deseeded but not chopped Olive oil

• 2 tbsp red thai curry paste

• 1 x 400ml coconut milk

• 200-250ml bone broth

• Salt

• Pepper

• Coriander (if you like it, otherwise parsley)

• 1 tsp Nära Jorden Ancestral Organ Blend 

Instructions:

1. Heat the oven to 200c.

2. On a tray, lined with parchment, add the butternut squash, sweet potato, onion, chilli and garlic.

3. Add the curry paste, a drizzle of oil and a good pinch of salt. Roast for 30 minutes or until the sweet potato is totally tender.

4. Transfer to a blender, add the stock and coconut milk and blend. Add in one tsp of Ancestral Organ Blend and stir in.

5. Season well with salt and pepper and pour into bowls, top with coriander/parsley, a drizzle of cream/ yoghurt and some extra chilli flakes for heat.