AUTUMN SPICED CARROT & PUMPKIN SOUP

AUTUMN SPICED CARROT & PUMPKIN SOUP

Servings for 6

1kg carrots, peeled and cut 2-3 cm pieces
½ Kent pumpkin, cut into 2-3 cm chunks
3 garlic cloves, diced
2 Tbs coconut oil
1 Tbs cumin seed
1 Tbs turmeric
1 Tbs ground ginger
Salt
1 tins coconut cream
1 L boiled water

Heat pot over medium heat, add onions & oil.
Allow to get translucent, then add garlic and salt.
Add cumin caramelise, then add other spices.
Add carrot, pumpkin, add coconut oil.
Add water.

Bring to simmer.
Reduce to low heat & simmer for 45 min.
Blend cafefully with a stick blender taking care not to splash burning soup.

Serve  with toasted seeds, yoghurt & herbs (coriander, parsley, dill), and with sourdough.