- 1 small pumpkin, skin removed
- 4 carrots
- 6 garlic cloves, skin on
- 1 white onion
- 2 tsp curry powder
- 1/2 to 1 tsp Chantal Naturals Sea Salt Fine
- 2 cups water or vegetable stock cubes (we love Kallo)
- 1 can Chantal Organics Coconut Milk
Cut pumpkin, carrot and onion into small pieces,then place on a lined tray with coconut oil, curry powder and salt. Roast for approximately 40 minutes or until the vegetables start to brown. If the garlic cooks quicker (depending on the size of the clove, take it out sooner).
Add the cooked vegetables, the garlic (squeeze it from the skin), water/stock and coconut milk to a blender or food processor and blend until smooth.
Depending on your soup-texture preference, add more stock/water for a thinner soup.
Season with salt and pepper to taste
Pour the soup into a pot to re-heat to the perfect eating temperature.
Serve with freshly warmed bread for dipping!
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