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Pumpkin-carrot-orange-ginger and coco soup

17 January 2018

Real concentrate of vitamins, this energizing soup should help to make it through the winter in great shape…


For four people

  • 1kg (2 lb) of pumpkin
  • 600g (20 oz) of carrots
  • 50g (2 oz) of ginger
  • 2 stock cubes
  • 400ml (2 cups) of coconut milk
  • 2 oranges
  • 2 tbsp of gomasio
  • coriander

Cut the pumpkin, the carrots and the ginger into pieces in a large pan. If the carrots and the pumpkin are organic, don’t peel them. Add the stock cubes and 1 ½ liter (6 cups) of water. Bring to a boil and then cook for 1/2hour. Remove from heat.

Add the coconut milk, the oranges’ juice and mix.

Then add a handful of coriander leaves and the gomasio, mix again.

Add pumpkin seeds while serving.


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