Pumpkin, Carrot and Coconut Soup

Pumpkin, Carrot and Coconut Soup

from thetwincookingproject.net
2 servings

Ingredients

  • 4 1/2 Water (see note 1)
  • 2 tbsp Vegetable Stock Powder (see note 1)
  • 2-3 cloves Garlic
  • 1/2 cup Onion (sliced)
  • 2 cups Pumpkin (cubed)
  • 1 cup Carrots (cubed)
  • Salt
  • Pepper
  • 1/2 tsp Chilli Powder
  • 1/2 cup Coconut Milk

Directions

  1. 1

    In a heavy bottom pan, add 2 1/2 cups of water, vegetable stock powder, pumpkin, carrot, garlic, salt and pepper, chilli powder. Let cook for 15 minutes on high flame until the pumpkin is soft.

  2. 2

    Let cool for 5 minutes. Add the coconut milk and blend using a hand blender. Gradually keep adding remaining water until the consistency has reached your liking. Right before serving, add some more coconut milk for garnish and serve hot.