PUMPKIN, GINGER, CARROT & COCONUT SOUP

SERVES 4-5 | TAKES 35 MINUTES

INGREDIENTS

  • 1/4 pumpkin, cubed and peel removed

  • 1 kg of carrots

  • 1 red onion, quartered

  • 4 cloves garlic, peeled

  • 3cm thumb of ginger, grated

  • 375ml coconut milk

  • 3-4 cups of water or vegetable stock

  • 3 tsp cumin

  • 2 tsp nutmeg 

  • Salt and pepper

  • Fresh coriander to top 

  • Fresh sourdough

  • Optional: coconut yogurt to serve

  • Firm tofu* see note

METHOD

  1. First, steam the pumpkin and carrots until slightly soft (this speeds up cooking time, but if you prefer to roast completely in the oven that works too!).

  2. Once they are ready, place them in the air fryer along with the red onion and garlic and bake at 170 degrees Celcius for 20 minutes until lightly golden (if you are using an oven it might take slightly longer than this).

  3. Add the roasted vegetables into a large soup pot, along with the grated ginger, coconut milk, water/vegetable stock, and spices.

  4. Using a hand/immersion blender, blend the mixture until smooth and creamy, and leave to warm over medium heat.

  5. Once heated, serve into bowls and top with freshly chopped coriander, along with with your favourite sourdough, baked tofu, and optional coconut yogurt for the most delicious and nourishing comfort meal!

*Nutrition note: Serve this with 1 serve (100-150g) of firm tofu or tempeh as your source of protein to make this a complete and well balanced meal!

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