Carrot, Coconut & Curcuma Soup

Ingredients (serves 2)

4 large carrots, peeled, chopped
1 potato, peeled, chopped
½ onion
3/4 cup of coconut milk
2 teaspoons of curcuma powder
1 to 1 cup ½ cup hot water (use the water from casserole in which the vegetables were cooked, that way it adds flavour to the soup)
1 vegetable bouillon cube

Method

1-Boil carrots, potato and onion in a large casserole filled with water (approx. 1L), over medium-hot heat.

2-Once the vegetables are soft, stick them in a blender along with the other ingredients and mix until smooth.

3-Top with fresh coriander leaves and pumpkin seeds before serving!

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