GOLDEN GLOW + WHAT A NUTTER! PUMPKIN, CARROT AND COCONUT SOUP WITH PALEO NUTTY GARLIC BREAD 🍂
1 butternut pumpkin chopped into large chunks, skin and seeds removed
2 large carrots peeled and chopped smaller, they take longer to cook than the pumpkin
1/2 red onion diced
2 tablespoons of diced garlic
2 tablespoons of Golden Glow - Turmeric Spice infusion
Two tablespoons of olive oil
Two tablespoons of ghee
270ml can of premium coconut milk, full fat
Sweat off onion and garlic in a large pot in olive oil and ghee.
Add the Golden Glow spice infusion and stir
Add the pumpkin and carrot, stir to coat
Pour in about six cups of water, or veg stock if you make your own, just enough to cover the veg
Cook uncovered until tender
Cool slightly then blend with a stick blender.
Stir in the coconut milk and add extra seasoning to taste. Reheat if needed while you crisp up some garlic clove slices in ghee. Serve with garlic chips and fresh spring onion.
Enjoy this winter warmer!