A simple, nourishing soup, that's sure to become a winter favourite!
As soon as the leaves start to turn red and crunchy, and the darker and chillier mornings slowly creep in, I begin to crave hearty, wholesome soups, that nourish me right to the soul. I'm usually a sucker for chunky soups, but the thickness and creaminess of this blended coconut and curried root veg soup wins me over every time!
Heat the coconut oil in a large saucepan, then add the onion and garlic, and cook for 5 minutes until soft. Add the spices and cook for another minute.
Add in the chopped veg and stir, coating thoroughly with the spices. Pour in the stock and the coconut milk, add a pinch of salt, bring to the boil, then reduce to a simmer for 25-30 minutes, or until the veg is soft.
Remove the pan from the heat, and blend the soup until smooth and creamy. Finish with cracked black pepper, and top with a sprinkling of pumpkin and sunflower seeds for added texture and crunch.