Curried Pumpkin and Carrot Soup

Here are the ingredients you need

• 6 medium roasted carrots
• 1 roasted pumpkin
• 400ml unsweetened soy milk
• Curry powder
• Pink Himalayan salt
• 40ml extra virgin olive oil

Method

1. 1I roast the vegetables for 30 to 45 minutes at 180ºC.
2. 2Transfer all the ingredients into a blender jar.
3. 3Blend thoroughly until smooth and completely lump-free.
4. 4You can thin out the soup to your liking by adding a bit more plant-based milk or even a splash of water.
5. 5All done! Time to enjoy our CURRIED PUMPKIN AND CARROT SOUP.