1

Heat the coconut oil in a large pot and add onion, garlic and celery. When onions have softened, Add the carrots, ginger and sweet potato keep stirring for 4 mins. Add spices and cook for another 2 mins.

2

Pour in the stock, water, coconut milk. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft. Approximately 20 mins

3

Let soup cool slightly, then purée in a blender until smooth. Add to bowls and garnish with pumpkin seeds salt and pepper

4

Substitutions: Use bone broth instead of veggie stock for an even healthier, protein packed version.