2 tbsp coconut oil
1 onion, roughly chopped
2 garlic cloves, chopped
2 red chillies
5cm chunk of ginger, peeled and chopped
½ tsp ground turmeric
1 medium pumpkin around 700g, peeled, deseeded and chopped (butternut squash can also be used)
2 carrots, peeled and roughly chopped
400ml coconut milk
1 vegan stock cube
2 tbsp tamari
4 tbsp coconut yogurt
A few chives, chopped
- 1. Spoon the coconut oil into a large pan over a medium heat, then add the onions and garlic and sweat without colouring for a couple of minutes until soft. Slice half of one chilli and reserve. Deseed and chop the other 1 ½ chillies and add to the pan with the ginger and turmeric.
- 2. Add the squash and carrot to the softened onion mixture, then pour in the coconut milk, crumble in the stock cube, tamari and 200ml water. Bring to the boil and simmer gently for 15 minutes, or until the carrot and squash is tender.
- 3. Remove from the heat, then blend with your Triblade System hand mixer fitted with the soup XL attachment until smooth.
- 4. Pour into 4 bowls, top with a spoonful of coconut yogurt, the reserved sliced chilli and the chopped chives.