Coconut Curry Soup

Ingredients:

1 red onion, chopped

3 garlic cloves, chopped

2 tbsp coconut oil

1 cup pumpkin, roasted

1 stalk broccoli, chopped

8-16 stalks asparagus, chopped

(Other similar veggies could be substituted for the above options, i.e. cauliflower, capsicum, sweet potato)

3 tbsp mild curry powder

1 tbsp chopped chillies, or chili flakes/paste

1 tbsp paprika

1 can coconut cream

Salt & pepper to taste

Directions:

1. In a large, heavy-based saucepan, heat coconut oil until melted. Add onion and garlic, and saute until fragrant.

2. Add curry powder, chillies and paprika, and stir well.

3. Add veggies to the pan, and fry gently for a minute.

4. Empty can of coconut cream into the pan, then fill the can with water and pour into the pan. Bring to the boil.

5. When vegetables are cooked thoroughly, remove pan from heat. With a stick blender or by pouring the soup into a food processor, blend until vegetables are pureed.

6. Meanwhile, if using meat, sauté the meat in a medium frying pan with a little coconut oil. When meat is seared along all edges, add to pureed soup mixture and return to the heat. Simmer until meat is cooked through.

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