Carrots Pumpkin & Ginger soup. Vegan

Healthy recipe for pumpkin and ginger soup: From Seasonal Organic box mix

Ingredients:
– 1 small pumpkin, peeled and diced
– 1 kg carrots
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 4 cups vegetable broth
– 1 can (14 ounces) coconut milk
– Salt and pepper to taste
– Optional garnish: chopped fresh parsley or roasted pumpkin seeds

Instructions:
1. In a large pot, heat some oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
2. Add the grated ginger and diced carrots and pumpkin to the pot, and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the carrots is tender.
4. Using an immersion blender or a regular blender, blend the soup until smooth.
5. Stir in the coconut milk, and season with salt and pepper to taste.
6. Cook for another 5 minutes over low heat, then remove from heat.
7. Serve the soup hot, garnished with chopped fresh parsley or roasted pumpkin seeds if desired.

Enjoy your delicious and nutritious pumpkin carrot and ginger soup!