Pumpkin carrotsoup with mango

I N G R E D I E N T S (About 2 bowls or enough for 2 persons)
1/2 small butternut pumpkin
2 small red unions
2 small carrots
1/2 mango
Ginger (2cm)
1 L water
200 ml coconut milk
1 tbsp vegetable broth
1 tbsp coconut oil


A D D I T I O N A L / G A R N I S H
Coconutmilk
Coriander
Lime

D I R EC T I O N S
Clean and prepare the vegetables.
Heat the coconut oil and cook the unions, ginger until soft but not colored.
Add the pumpkin and carrots.
Add water and stir until combined and bring to a boil.
Turn down to simmer for 10-15 mins until the vegetables are soft.
Peel and chop te mango and add to the soup, let it simmer for 5 more minutes.
Add the coconut milk and mix the soup.
Garnish with coriander and coconut milk.

N O T E S
When your soup isn’t thick enough you can add a bit of almond flour, great taste to your soup as well!
The next day you might want to add al little bit of water because it gets thicker by the day.


G O O D   F O R   Y  O U 
Heart warming soup
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