Curried Coconut, Carrot and Pumpkin Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion approx. 125g, roughly chopped
- 4 cloves garlic minced
- 1 teaspoon powdered ginger
- 1 teaspoon cumin
- 1 teaspoon coriander
- 500 grams carrots peeled and chopped
- 400 ml vegetable broth
- 400 ml coconut milk
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper optional
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, ginger, cumin, coriander, and turmeric and cook for 1 minute more.
- Add the carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the carrots are tender.
- Stir in the coconut milk, cayenne pepper (if using), salt, and pepper. Heat through.
- Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth.
- Serve hot.
