Serves 2
Ingredients:
300g Pumpkin, peeled and diced
200g sweet potato, peeled and diced
1 tbs extra virgin coconut oil
half a large brown onion, diced
1 tbs green curry paste
2 cups vegetable stock
1 and a half kaffir lime leaves, shredded
1/8th cup of fresh coriander leaves, finely chopped
Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 2 minutes or until soft. Add the curry paste and cook, stirring until fragrant for around a minute. Add the pumpkin and sweet potato, stir until they are coated in the curry paste then pour in the vegetable stock and 1 cup of water. Bring to the boil, then reduce to medium-low heat and simmer for 20 minutes until the pumpkin and potato is soft. Using an immersion blender, puree the soup. Stir in the coriander and kaffir lime leaves and serve.
This will keep in the fridge for a few days.