Gluten-free Vegan Serves 4-6
- 2 Large Carrots
- 4 Garlic Cloves
- ¼ Cup Ginger
- 1 Lime Juiced
- 4 Large Shallots
- 1 Large Sweet Potato Peeled & Diced
- 6 Tbsp Walnut Butter
- 1 Tbsp Soy Sauce
- 1 ⅓ Tbsp Raw Coconut Oil
- 1 ¾ Cup Whole Fat Coconut Milk
- 4 Cups Vegetable Stock
- ½ tsp Black Pepper
- ½ tsp Cayenne Pepper
- 1 Tbsp Turmeric
- 1 tsp Sea Salt
- ½ Cup Pumpkin Seeds
Directions:
In large pot heat 1 Tbsp Coconut oil. Once melted add shallots, garlic, and ginger, until golden 3-4 minutes. Add sweet potato, carrots, turmeric, salt, pepper, and cayenne. Stir for about 1 minute. Add stock and bring to boil. Reduce heat to a simmer and cook for 10 minutes or until vegetables are soft. Use wand blender to break down soup. Blend in nut butter until smooth. Add coconut milk and lime juice, mix well. Turn heat back on and heat soup back up. In a frying pan saute pumpkin seeds in remaining coconut oil cook until golden. Add soy sauce and evenly coat. Let soy sauce render down and top soup with seasoned pumpkin seeds.