PUMPKIN CARROT SOUP

Have a feast without the folly with this vegan recipe. This golden pot of soup makes a fantastic healthy choice to please the palate and comfort the soul. With each spoonful the sweet taste of the harvest will surely bring you into this season's bright glowing bliss.

MADE WITH LOVE

PREP TIME: 10 mins

COOK TIME: 35 mins

SERVINGS: 6 people

INGREDIENTS:

3 cups water, 2 cups broth (vegetable or chicken), 1/2 cup coconut milk, 1/2 cup non-dairy milk, 2 oz pumpkin puree, 2 stocks of carrots, 1/2 tsp ground ginger, 1 clove garlic, 1/2 white onion, 1 tsp cinnamon, 1/2 tsp nutmeg, 1 fresh sprig of thyme, 1 tsp sea salt, 1 tsp butter (vegan or other),

INSTRUCTIONS:

1. Place the water and broth in a pot, and bring the water to a boil. Add the carrots, onions cut in quarters, and whole garlic to cook.

2. Once the carrots, onions and garlic are cooked, remove from pot and puree in a blender.