Pumpkin and Carrot Soup

Ingredients:

1 tablespoon of olive oil
1 onion, finely chopped
3 cloves of garlic, chopped
500 g pumpkin, cut into bite-sized pieces
150 g of carrots, cut into thick slices
1 tsp curry powder
½ tsp ground cumin
460 - 690 ml of vegetable broth
80 ml of coconut milk
salt and black pepper

Directions:

1. Heat a little oil in a large pot over medium heat.
2. Add onion and garlic. Fry until the onion becomes soft and transparent.
3. Add pumpkin, carrots and spices (curry, cumin, salt, pepper).
4. TIP (if you only like the delicate taste of curry): do not add the curry and cumin powder now, but at the time when you are grinding the soup with a blender.
5. Pour in the vegetable broth: start with 2 cups and add more later (if you like a thinner soup).
6. Boil. Then reduce the heat and cook covered for 20 minutes or until the pumpkin and carrots are tender.
7. Allow the soup to cool slightly. Then use a blender to blend until smooth.
8. Taste and, if necessary, season with spices. Serve with cream, coconut milk or yogurt, fresh herbs (for example, parsley or cilantro) and other toppings of your choice.

Yield: 2 servings
Recipe: wholefoodsoulfoodkitchen.com