Ingredients (makes 3-4 portions)
- 15g ginger
- 15g garlic
- chilli (optional)
- 100g onion
- fresh coriander
- 80g olive oil
- 3-5g curry powder
- cumin or ground coriander
- 300g carrot
- 400g pumpkin
- 100g celery
- 400g coconut milk
- 100 water
- salt to taste
Method
- Finely chop ginger, garlic, chilli (keep some for garnish), onion and coriander stalks.
- In a pan heat up some olive oil and on medium heat saute the above ingredients during 5-7 minutes. Add spices and saute for a few more minutes.
- Add roughly chopped carrots, pumpkin and celery. Cover with a lid and cook on medium heat for 5 min. Then add coconut milk. Don’t forget to rinse a tin with some water, adding that to a pan.
- Cover with lid and cook for about 10-15 min, or until vegetables are soft.
- Blend and pass soup with fine chinois for extra smooth results. Season with salt. Serve and garnish with some coriander leaves and sliced chillies. Enjoy!
