Serves 4-6 people
Ingredients:
500g pumpkin, peeled and roughly chopped
250g sweet potato, peeled and roughly chopped
2 large carrots, roughly chopped
1 tsp vegetable or chicken stock powder
1 litre boiling water
2 tsp extra virgin coconut oil
1 large brown onion, finely chopped
1 tbs red curry paste
2 tsp freshly squeezed lime juice
1/2 tsp brown sugar
Combine your stock powder with your water and set aside. In a large saucepan, heat the coconut oil over a medium heat and sauté the onion until soft and translucent. Mix in the curry paste and continue stirring until it becomes aromatic. Pour your stock into the pan and add the carrot, pumpkin and sweet potato. Bring to the boil then reduce heat to medium-low and simmer for 30-40 minutes or until the veggies are soft. Once cooked, ladle into a blender and blend until smooth. Pour back into the saucepan and mix your lime juice and brown sugar through. Serve immediately.
Optional: If you like your soups a little creamy you can make a coriander and chilli sour cream. Just place a teaspoon or two on top of your soup when finished cooking.
Coriander and Chilli Sour Cream
Ingredients:
1/3 cup sour cream
1 medium red chilli
1 tbs fresh coriander, finely chopped
Mix all together in a bowl.