pumpkin carrot soup

Original post: http://greedygirlcooks.blogspot.com/2015/10/pumpkin-carrot-soup.html

Ingredients 6-8 servings (makes 12 cups of soup)

4 tablespoon pumpkin seed oil

3 shallots

4 garlic cloves

1 ounce sliced ginger

1 stalk lemongrass sliced

1 ½ tablespoon curry powder

2 cups coconut milk powder

7 ½ cups water

2 cups chopped carrots

2 ½ cups chopped pumpkin

1 roasted red pepper

1 roasted jalapeno

2 tablespoon finely chopped cilantro

2 tablespoon sugar

1 ½ tablespoon sea salt (more or less to taste)

1 tablespoon cumin

1 ½ tablespoon smoked paprika

1 teaspoon ground coriander

Greedy tips:

• If like the Smokey flavor the peppers add you may use 2-3 roasted red peppers I only had one so I used one.
• If you rather eliminate the spice don’t use the jalapenos
• In regards to the salt, add in 1 teaspoon increments while tasting until you have reached your desired salt level.
• If you don't have coconut milk powder and have the liquid coconut milk. Use 3.5 cups coconut milk to 4 cups water to get the 7.5 cups of liquid total