Beet, Pumpkin, and Carrot Soup

Ingredients

6 medium carrots washed
4 small beets washed
1 cup pumpkin puree
1/2 cup white onion
4 cups vegetable broth
2 cups full-fat coconut milk
2 tsp curry powder
1 inch nub of fresh ginger washed + peeled
sea salt to taste

Instructions

Bring a large pot of water to boil (6 cups).
Wash + chop your carrots, beets, and white onion. Drop your veggies and ginger into the pot of water and simmer until the veggies are tender (15-20 minutes).
Strain the veggies and ginger in a colander, then add them to a blender with your veggie broth, coconut milk, pumpkin purée, and curry powder. Blend.
Taste test. Add salt in increments.
Ladle the soup into bowls. Store the leftovers in the fridge for up to one week (it also freezes wonderfully).

Notes

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