Time: 30 mins
“This delicious satisfying soup is packed with minerals, provided by the root vegetables. The coconut milk is a good source of saturated fat and the pumpkin seeds or chickpeas add additional nutritional value and protein. The spices are not only giving the soup its amazing flavour, but are also contributing to the nutritional value and healing properties of this nourishing soup.” – Heidi du Preez
- 1 tbsp (15 ml) coconut, macadamia or olive oil
- ½ brown or red onion
- 1 clove garlic, crushed
- 1 large organic carrot
- 1 large organic sweet potato (450 g)
- 2 tsps (10 ml) freshly grated ginger
- ¼ tsp (1 ml) ground turmeric (non-irradiated)
- 2 tsps (10 ml) vegetable stock powder (yeast-and gluten-free)
- about 2 cups (500 ml) filtered water
- ½ organic red pepper
- ¼ x 400 g can (100 ml) coconut milk (preservative and additive-free)
- unrefined salt and black pepper, to taste
- freshly minced green chilli, to serve (optional)
- lightly toasted pumpkin seeds or chickpeas, to serve
- Heat the oil, onion and garlic in a medium pot and gently sauté until they start to turn brown.
- Add the carrot, sweet potato, ginger, turmeric, stock powder and water. The water should just cover the vegetables, add a little more if needed.
- Cover and boil for about 8 minutes until the vegetables are almost soft, then add red pepper cook for another 3 minutes.
- Remove from the heat, add the coconut milk and blitz using a handheld blender until smooth.
- Spinkle with seeds or chickpeas and serve.
- Wheat- and gluten-free, if coconut milk and vegetable stock do not contain some form of wheat or gluten-related ingredients
- Sugar-free, if vegetable stock powder does not contain this ingredient
- Nut-free, if you do not opt for macadamia oil
- If you can’t find organic produce, use a fruit and vegetable wash to remove any pesticide residues