Pumpkin Turmeric and Ginger Soup

eatforwellness.com.au

The Chakra Garden

3 tablespoons extra virgin olive oil

1 large brown onion, finely chopped

2 cloves garlic, finely chopped

4 cm piece fresh ginger, finely grated

2 teaspoons grounded turmeric

1 medium (1.5kg) butternut pumpkin, peeled, seeds removed and cut into 3cm chunks

2 large carrots, roughly chopped

1 litre chicken or vegetable stock

2 cups (500ml) boiling water

¼ cup natural yoghurt

½ cup fresh coriander, chopped

salt and cracked pepper

Directions at eatforwellness.com.au

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