Ingredients
- 1 1/2 tablespoon coconut oil
- 1 medium carrot, peeled and diced
- 1 small Hokkaido pumpkin, chopped (1 kg)
- 2 small yellow onions, diced
- 1 tablespoon tomato paste
- 1/4 tablespoon freshly chopped thyme
- 1/2 teaspoon ground allspice
- 1 whole bay leaf
- 1/8 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 tablespoon curry powder
- 1/2 teaspoon sea salt
- 3 garlic cloves minced
- 3 cups vegetable broth
- 400 ml organic coconut milk
- freshly ground pepper, to taste
- cilantro leaves, to garnish
Instructions
- In a large pot, heat the coconut oil over medium to medium-high heat and saute carrots, pumpkin, and onion, stirring occasionally, for 10-12 minutes.
- Add the tomato paste, fresh thyme, allspice, bay leaf, cayenne pepper, coriander, curry powder, garlic and salt. Stir to combine.
- Add the broth and coconut milk to the pot. When liquid comes to a slight boil, reduce the heat and let simmer until everything is cooked, approximately 30 minutes. Remove the bay leaf.
- Season with a little more salt and pepper, to taste.
- Using a handheld immersion blender, puree the soup to desired consistency.
- Alternatively, purée in a blender, in small batches as necessary. If using a blender make sure the hole in the center of the lid is open to allow steam to escape.
- Garnish with chopped cilantro and enjoy!