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


Preheat the oven to 350°. 

Peel and dice the carrots and potato into large chunks.

Chop the celery, onion, garlic, ginger and turmeric. 

Heat a pot over high heat.

Add the avocado oil, celery, onion and chili flakes and sauté for 3 minutes.

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. 

Add the coconut milk and vegetable broth and stir well.

Transfer to the oven for 60 minutes. 

When done, remove the soup from the oven.

Purée until smooth using an immersion blender. 

Sprinkle 1 tablespoon of roasted pumpkin seeds on each bowl. 

Serve and enjoy!