Ingredients

• 2 tablespoons coconut oil
• 1 onion
• white part of a leek
• 1 clove garlic
• 1 kg carrots
• 1 and 1/2 tablespoons grated ginger
• 1 teaspoon turmeric
• 3 cups vegetable broth or water
• 1 cup pineapple juice*
• 1 tablespoon lime juice
• 400 ml coconut milk
• 8 tablespoons pumpkin seeds

Preparation

1. In a pot with oil, soften the diced onion (about 5 minutes, stirring occasionally), add the leek cut into strips (white part only), diced garlic, and sauté for about 2 more minutes.
2. Peel and cut the carrots into 1 cm pieces, add to the pot with the onion, add the ginger, and sauté, stirring occasionally, for about 2 minutes. Add turmeric, pour in the hot broth, and bring to a boil on higher heat. Season with salt to taste.
3. Reduce heat, cover, and simmer for about 15 minutes until the carrots are tender. Then add the pineapple juice, lime juice, and coconut milk, blend into a smooth soup. Serve with pumpkin seeds toasted in a pan.