Ingredients

• 1 Large Onion
• 3 Medium Carrots
• 1 Medium Butternut Squash
• 2 Medium Sweet Potatoes
• 4 Celery Sticks
• 3 Cloves Garlic
• 1 Tbsp Coconut Oil
• 1 Tbsp Tomato Puree
• 1 Vegan Stock Cube
• 2 Tsp Cumin Seeds
• 1 Tsp Chilli Powder (add more or less to taste)
• 1 Tsp Turmeric
• 1 Tsp Curry Powder
• ½ Tsp Mustard Seeds
• 1 Tsp Coriander 
• 1 Can Full Fat Coconut Milk
• 1L Water
• Salt and Pepper

Equipment

• Sharp knife
• Chopping Board
• Large Saucepan
• Blender

*hand blender works best

Method

• In a large saucepan melt the coconut oil
• Add the cumin seeds and mustard seeds
• Fry until they start popping – don’t let them burn!
• Add the chilli powder, turmeric, curry powder and mustard seeds
• Dice the onion and add to the pan
• Add the tomato puree
• Dice the garlic and add
• Peel and chop the carrots, sweet potato and butternut squash
• Add to the pan with the chopped celery
• Add half of the water, stock and coconut milk
• Bring to the boil and simmer until the vegetables are soft
• Blend the soup until smooth 
• Add the rest of the water if needed/to desired thickness
• Season to taste