Carrot, Pumpkin & Coriander Soup (vegan. paleo)

INGREDIENTS

• 550 g chopped pumpkin
• 3 lge carrots chopped
• 1 lge zucchini chopped
• 1 lge onion diced
• 1-2 cloves garlic crushed
• 1 bunch coriander
• 1 L bone broth or 2 tbs Gevity Broth or veggie stock
• 400 ml coconut cream

METHOD

1. Sauté onion, garlic and coriander stems until onion is translucent.
2. Add pumpkin, carrot, zucchini and broth and bring to the boil. Simmer over a low heat for 1hr.
3. Add coconut cream and remaining coriander and blend with a stick blender or blender until smooth.

Recipe Source