QUICK TIP
If you don’t have an immersion blender, let the soup cool and blend it in a regular blender.Equipment Needed
Measuring cups and spoons, cast iron pot and lid, knife, cutting board, immersion blender and a wooden spoon
Instructions
Preheat the oven to 350°.
Peel and dice the carrots and potato into large chunks.
Chop the celery, onion, garlic, ginger and turmeric.
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Heat a pot over high heat.
Add the avocado oil, celery, onion and chili flakes and sauté for 3 minutes.
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Add the garlic, ginger and turmeric and a liberal seasoning of salt and pepper to taste. Sauté for 5 minutes.
Add the potatoes and carrots and sauté for and additional 3 minutes.
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Add the coconut milk and vegetable broth and stir well.
Transfer to the oven for 60 minutes.
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When done, remove the soup from the oven.
Purée until smooth using an immersion blender.
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Sprinkle 1 tablespoon of roasted pumpkin seeds on each bowl.
Serve and enjoy!
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