Step 1

Add the Extra Virgin Olive Oil to a large saucepan alongside the diced onion and minced garlic cloves and cook until the onion becomes translucent & aromatic.

Step 2

Add the cloves & carrot and cook for a further 1-2 minutes. Then deglaze the pan with the splash of white wine. If you're creating this recipe without the white wine, simply use a good splash of water to deglaze.

Step 3

Pour in the fresh orange juice and vegetable stock, then add a lid to the saucepan and let it simmer for about 10-15 minutes.

Step 4

Mix in the coconut milk, then add the freshly minced ginger, garam masala and curry leaves and cook for a further 10-15 minutes.

Step 5

Once the cooking time elapses, carefully remove the cloves and curry leaves.

Step 6

Transfer the soup to a blender and blend on high-speed until smooth. Alternatively you can also use a stick blender.

Step 7

Serve and top with roasted onions and pumpkin seeds and enjoy with a glass of refreshing Appletiser!