INGREDIENTS:
6 cups pumpkin
2 large carrots
2 potatoes
6 cloves of garlic
2 medium onions
thumb knob of ginger
enough water to cover
1 can coconut milk
1/3 cup coconut oil
salt (2 tsp), pepper (1 tsp), ground cumin (1 tbsp) and ground corriander (1 tbsp) to taste
Parsley for garnish
DIRECTIONS:
Wash peel and cube pumpkin, carrot and potato. place in large soup pot, cover with water and put on lid. Bring to a boil, reduce and cook for 20 minutes.
Mince garlic and slice onion thinly add to pot at 20 minute mark.
Add the salt, pepper, cumin and corriander as well.
Cook additional 20 minutes.
If time allows turn off heat and leave pot on stove for an hour to let the flavours mingle.
This is where an immersion blender comes in really handy but a regular blender will work too. Blend the soup till smooth.
Once fully blended return to heat and bring back to a boil . Add coconut milk and oil and stir till completely combined.
Keep warm on low till ready to serve.
Yum!
