Step 1

Heat oil in a large pot over medium heat. Add onion and ginger and sauté for 3-4 minutes. Now add garlic, all spices, and carrots. Stir to combine and sauté for a further one minute.

Step 2

Pour in vegetable broth and bring the soup to a boil over high heat.

Step 3

Once it's boiling, add the chopped potato. Let simmer over medium heat for about 20 minutes or until the carrot and potato is fork-tender and soft enough to blend.

Step 4

Use an immersion blender to blend the soup. Be careful that you don't burn yourself while blending. You can also use a regular blender and work in batches.

Step 5

Add the coconut milk and stir to combine. Taste and adjust seasonings. Add more salt/pepper/spices to taste.

Step 6

Serve in bowls, garnish with pumpkin seeds and fresh herbs (optional). You can also add croutons if you like.

Step 7

Enjoy warm/hot! Store leftovers covered in the refrigerator for up to 3 days. Reheat leftovers on the stove with a splash of veggie broth or coconut milk.