Classic comfort taken to the next level by roasting.
Creamy, golden and warming right through.
Preheat oven to 180°C/350°F. Line a large baking dish.
Place onion, carrots, pumpkin and garlic on the tray. Drizzle with olive oil and sprinkle with thyme. Roast 45 minutes until soft and golden.
Cool 10 minutes. Blend roasted vegetables with 5 cups water and half the coconut milk. Work in batches or use a stick blender.
Blend until completely smooth. Return to a pot and heat through. Serve with a swirl of remaining coconut milk and fresh coriander.
Per serve, without bread. Recipe serves 4.
Rich in beta-carotene which converts to vitamin A — supporting vision health, immune function and white blood cell production. Also provides potassium for blood pressure regulation and heart health.
Another excellent source of beta-carotene plus vitamin K1. Roasting concentrates their natural sugars and increases carotenoid bioavailability.
Roasting transforms raw garlic from pungent to mellow while retaining allicin — responsible for its immune-boosting, antimicrobial and cardiovascular benefits.
Adds luxurious creaminess and MCTs that support energy metabolism. Also helps the body absorb fat-soluble beta-carotene from the pumpkin and carrots.
The secret is roasting rather than boiling. Roasting concentrates sweetness, deepens colour and intensifies the pumpkin's natural sugars. The potassium in pumpkin directly counteracts the blood pressure-raising effects of cortisol — making this the ideal meal when life is stressful.