Mind-Blowing Thai Pumpkin Soup {Vegan, Gluten-Free}

theblendergirl.com

Randy Kepple

2 tablespoons virgin coconut oil

2 cups (300g) diced yellow onion (1 medium)

1 tablespoon minced garlic (3 cloves)

1 teaspoon Celtic sea salt, plus more to taste

3 tablespoons tomato paste

2 tablespoons thinly sliced fresh lemongrass stems

2 tablespoons minced ginger

1 teaspoon finely chopped fresh kaffir lime leaves

¼ teaspoon red pepper flakes

6 cups (1.4l) Massel vegetable broth (or any veggie broth)

7 cups (2 lb/910g) peeled and cubed butternut squash (or Japanese pumpkin)

½ cup (42g) firmly packed cilantro roots or stems (1 bunch)

2 tablespoons wheat-free tamari

1 (13.5oz/400ml) can full-fat coconut milk (shake, then pour)

1 teaspoon fresh lime juice, plus more to serve

Fresh cilantro leaves to serve

Directions at theblendergirl.com

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