Spicy Pumpkin & Carrot Soup

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Ingredients

  •  500g Kent Pumpkin- diced
  • 3 carrots – diced
  •  Two stems of spring Onion chopped
  • 1 clove garlic chopped
  • 1/4 cup fresh chopped coriander
  • 1 teaspoon of dried vegetable stock or 1/4 cup homemade stock
  • 1 fresh chilli  chopped finely or 1/2 teaspoon dried
  • 500ml water
  • 100ml coconut milk
  • pinch of sea salt
  • pinch cracked pepper
  • 1 tables poon grass fed butter or (  omit or use Coconut Butter for DF & vegan)
  • Natural or Greek Yoghurt (   Omit or use coconut Yoghurt for DF & vegan)

Optional 

Tofu- sliced and pan fried .

Method

1: Saute  onion and garlic  for 1-2 mins.

2: Add pumpkin, carrots, coriander, water, coconut milk, chilli- cook for 20-30 mins until cooked.

3: Place in a blender or use stick blender  and blend until smooth.

4:  Serve and add tofu.

5: Finish with yoghurt  and fresh parsley.