Tonight’s Carrot Pumpkin Ginger soup by yours truly!
peel and chop 3 carrots and 2 cups of pumpkin (could sub squash or sweet potato). add olive oil and turmeric and bake for 20 min
sauté 1 brown onion, 2 cloves garlic, and 1 tbsp ginger for 5 min, and add in spices such as cardamom, cumin, corriander, salt and pepper
add roasted pumpkin/squash and carrots to the pot, stir together and sauté for 2 min.
add in 1 cup lentils followed by 2 cans coconut milk then bring to a boil and simmer uncovered for 15-20 min.
use an immersion blender and voila! garnish with any toppings. - 8 minutes ago