Ingredients
- 1 shallot, peeled and cut in half
- 3 cloves garlic, peeled
- 1 fresh red chili, seeded and cut in half
- 2 tablespoons freshly grated ginger
- Zest and juice of 2 limes
- 1 small bunch fresh cilantro, leaves picked and stems reserved
- 1 tablespoon extra-virgin olive oil
- 3 medium carrots, peeled and sliced
- 1 small Hokkaido squash, seeded, cut into 3-4 cm pieces
- 3 1/2 cups chicken broth 875 ml
- 1 x 400 ml can organic coconut milk
- sea salt and freshly ground pepper, to taste
- garnish with pumpkin seed oil, alternatively, reserve a little coconut milk, and drizzle on top before serving
Instructions
- Using a mini food processor/chopper, blend the shallot, garlic, chili, ginger, lime zest and cilantro stems until finely minced and paste-like.
- In a large saucepan, heat the oil over medium-high heat. Add the paste and cook for 2 minutes, until fragrant. Add the carrots, squash, broth and coconut milk. Cover and bring to a simmer. Reduce heat to low and cook for 20 minutes, or until vegetables are tender.
- Using a blender (or handheld immersion blender), work in batches to puree the soup until smooth and creamy. Return the pureed soup to the saucepan and add 2 tablespoons of lime juice, taste and add more lime juice, if desired. Season with salt and pepper. Ladle into soup bowls and garnish with the coriander leaves and a drizzle of pumpkin oil (or coconut milk). Enjoy!