Ginger carrot pumpkin soup



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


1 small red onion
2 cups diced carrots
3 cups diced butternut or non-stringy pumpkin
Olive oil to roast
1/3 cup nutritional yeast
1 tsp ground TF ginger powder
400ml coconut cream
2 cups vegetable stock
1 tsp white miso paste (optional)
Salt and pepper to taste
Sesame seeds to serve


1. Add the carrots and pumpkin to a roasting tray, and drizzle with oil, salt, pepper, and some garlic. Roast for 20 minutes at 180 degrees Celsius.
2. Once the vegetables have roasted, let it cool a bit.
3. Fry the onion in a large round pot with some oil, garlic, ginger, and a bit of turmeric, add in the roasted vegetables, and then top off with the coconut cream, vegetable stock, miso paste, and nutritional yeast.
4. Let it simmer for 15-20 minutes until nice and fragrant, let it cool before blending, and then serve with more coconut cream and some toasted sesame seeds.