Go Back
–+ servings
Total Time :1 hour
Servings: 4

INGREDIENTS
 

  • 3 medium sweet potatoes
  • 3 medium carrots
  • 1 cup pumpkin
  • 1 onion, quartered
  • 1 leek stalk, sliced into strips
  • 1 teaspoon ground ginger
  • 6 garlic cloves
  • 1 cup coconut cream

Seasoning:

  • 4 tablespoons olive oil
  • 1 teaspoon turmeric
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon nutmeg
  • 1 tablespoon thyme

To finish:

  • Croutons
  • Crushed chili
  • Thyme
  • Olive oil

INSTRUCTIONS

  • Peel and dice the sweet potatoes, carrots, and pumpkin into uniform cubes.
  • Heat a large soup pot over medium heat. Add olive oil, onion, and garlic; sauté until slightly browned, about 3 minutes.
  • Add the sweet potatoes, carrots, pumpkin, leek, and seasonings; cook for 2–3 minutes, stirring occasionally.
  • Add water to cover vegetables ¾ of the way. Cover and simmer on medium heat for 35 minutes, until vegetables are tender.
  • Blend the soup with an immersion blender or standard blender until smooth. Stir in coconut cream and simmer for an additional 10 minutes.
  • Serve hot, drizzling with olive oil, sprinkling fresh thyme and chili, and serving alongside croutons.