Butter Chicken Soup with Roasted Root Vegetables, Coconut and Mint and Lime Yoghurt

Butter Chicken Soup with Roasted Root Vegetables, Coconut and Mint and Lime Yoghurt

This dairy-free soup has got all the mild spicy flavours and creaminess butter chicken has, with natural sweetness from roasted pumpkin, kumara and carrots. Simply delicious with mint and lime yogurt! This recipe is from Nadia Lim's Fresh Start, Feel Good cookbook!
Servings 4
Prep Time 25 mins
Cook Time 30 mins



  • 400-450g boneless, skinless chicken thighs
  • 2 Tbsp Tandoori paste (store bought or see recipe below)
  • 1 tsp olive oil


  • 300g peeled pumpkin, diced
  • 200g orange kumara, peeled and diced
  • 2 carrots, peeled and diced
  • 1 tsp runny honey
  • 4 tsp olive oil
  • 1 leek
  • 1 onion
  • 1 Tbsp curry powder
  • 1 Tbsp Tandoori paste
  • 1 tsp smoked paprika
  • 3 cups salt-reduced chicken stock
  • 1 400g can crushed tomatoes
  • 1 cup water
  • ½ cup lite coconut milk

Mint and lime yoghurt

  • ½ cup unsweetened natural yogurt or coconut yoghurt
  • ¼ cup chopped mint leaves
  • Juice of ½ lime or ¼ lemon

To serve

  • Coriander leaves (optional)


  • Preheat oven to 220°C. Line an oven tray with baking paper.
  • Pat chicken dry with paper towels. Place in a bowl, coat in tandoori paste and set aside or marinate (at room temp) while you make the rest of the meal.
  • For the soup, toss pumpkin, kumara and carrots with honey and half the olive oil in prepared tray. Spread out in a single layer, season well with salt and pepper and roast for 20-25 minutes or until soft.
  • Meanwhile, finely dice leek and onion. Heat remaining olive oil in a large pot on medium heat. Cook leek and onion, with a good pinch of salt, for about 5 minutes or until soft (if sticking to the bottom of the pan and burning at any time, just stir in 1-2 Tbsp water, and it will unstick). Stir in curry powder, tandoori paste and smoked paprika and continue cooking for a further 1 minute.
  • Stir in stock, tomatoes, water and coconut milk; bring to a simmer. Add roasted vegetables and continue simmering for a few minutes. Use a stick blender, food processor or blender to puree until smooth, adding a bit more stock or water if you'd like a thinner soup. Season to taste with salt and pepper.
  • Heat olive oil for chicken in a large (preferably non-stick) fry-pan on medium-high heat. Season chicken with salt and cook for 6-8 minutes until just cooked through and golden on both sides. Set aside to rest for a few minutes before slicing or shredding meat with two forks.
  • Blend yoghurt, mint and lime/lemon juice until smooth and pale green. Season with salt. Alternatively, just finely chop mint and mix with yoghurt and lemon/lime juice. Thin out with a little water if needed.
  • To serve, ladle soup into bowls, top with shredded tandoori chicken and drizzle with mint and lime yoghurt. Garnish with coriander, if using.


Nutrition information:
Energy: 387cals (1619kJ)
Protein: 28.8g
Carbohydrate: 28.9g (19.8g sugars)
Fat: 16.0g (5.9g saturated fat)
Tandoori Paste:
Mix together 1 tablespoon ground cumin, 2 teaspoons ground coriander, 1 tablespoon smoked paprika, 1 teaspoon ground turmeric, ½-1 teaspoon ground chilli, 1 teaspoon finely minced/grated ginger, 2 cloves minced garlic, 2 tablespoons tomato paste, 1 teaspoon salt and 2 tablespoons natural yoghurt. Makes ½ cup. 
Calories: 387kcal

Leave a Reply

Your email address will not be published.

Recipe Rating

My Food Bag © Copyright 2020. All rights reserved.