Spicey Garam Masala Soup

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  • 12 ripe tomatoes

  • 1 butternut squash

  • 1 head of garlic

  • 1 yellow onion

  • 1 L chicken broth (or vegetable broth)

  • 1 cup organic, grass fed butter (or 1/2 cup if using coconut oil)

  • 150 ml tomato paste

  • 400 ml full fat coconut milk

  • 1 lemon, juiced


  • 1 tbsp garam masala spice mix

  • 1 tbsp ground ginger

  • 2 tsp ground turmeric

  • 1 tbsp ground coriander

  • 2 tsp ground cumin

  • 1 tsp chili flakes (or 1/2 tsp if using cayenne powder)

  • 1/2 tsp ground cardamom

  • 2 tsp sea salt


  1. Turn on oven to 480ºF / 250ºC. Cut all the tomatoes in half and place cut side down on an oven tray lined with parchment paper. Peel the butternut squash and cut into cubes (don’t discard the seeds, they are highly nutritious!), and add cubes with seeds to an oven tray. Place both tomatos and squash in the oven for 30 minutes.

  2. Peel and roughly chop the onion and full head of garlic. Mix all the spices together in a small bowl, and open the cans of tomato paste and coconut milk (stir the coconut milk if it has separated).

  3. Remove the veggies from the oven, discard the peel of the tomato, which should come off without effort.

  4. In a large pot melt half of the butter (or coconut oil) over medium-high heat and fry the onion and garlic until tranlucent but not browned, then add the spices. Fry for 1-2 minutes or until fragrant, then add the rest of the butter and tomato paste while stirring for an other 2 minutes.

  5. Add in the roasted tomatoes and butternut squash and mix with a wooden spoon until the spice mix has been completely incorporated into the veggies. Then add the broth and bring to a boil. Let zimmer for 15 minutes.

  6. Remove from heat. With an immersion blender, puré the soup until it becomes creamy and frothy. And lastly add the lemon juice and can of coconut milk, stir to combine. Serve hot. Chopped mint can be sprinkled on top for some extra flavour and freshness. Enjoy!

This is one of my absolute favorite soups in the whole wide world. I love love love the hearty and warming flavours of India. The spices are extremely healing and soothing for an overreactive and inflamed digestive system, while the fiber rich butternut squash brings a little sweetness and tons of vitamins and minerals. This soup is not only to-die-for-delicious, but also candida diet friendly if you are (like myself) struggling with some dysbiosis issues. I am going to talk more about this very common problem in a different blog post, but if you are suffering from any of the following symptoms, then this soup could really help soothe and balance your digestion.

(Common dysbiosis sysmptoms: bloating, belching, cramping, heartburn, constipation/diarrhea, “balloon belly”, common allergies, skin rash, bad breath, recurring yeast infections, brain fog, difficulty concentrating, lethargy and tiredness)

In health,

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