serves 2
Ingredients
- 4 large capsicum, roasted and cut
- 2 tomatoes, chopped
- 2 brown onions, roughly chopped
- 2 garlic cloves, chopped
- 1 carrot, chopped
- 1 parsnip, chopped
- ¼ celeriac, chopped
- ½ celery stick, sliced
- 1 cm ginger, sliced
- ¼ tsp fenugreek powder
- ¼ tsp curcumin powder
- 1 tsp salt (sea/Himalayan/rock)
- ground black pepper, to taste
- 2 tbsp cold pressed coconut oil
- 100 ml coconut milk
- 1 l water
- 2 tbsp cold pressed extra virgin olive oil
- 50 g sunflower seeds (optional)
Melt oil in a large soup pot, then add the chopped onions. Cook, stirring occasionally, until soft and wilted. Add carrot, parsnip, celeriac, celery, ginger and cook for a further 5 minutes. Add tomatoes, fenugreek, curcumin and salt to the pot. Cover with water and let simmer for 20 minutes. Add capsicum, garlic, coconut milk and season with pepper. Blend the soup with a stick blender until smooth and creamy. Serve it into large bowls. Garnish with olive oil and sunflower seeds.
Enjoy!