Pumpkin and Carrot Purée Soup with Coconut Milk and Shrimp
Pumpkin and carrot provide fiber and beta-carotene, while unsweetened coconut milk and shrimp add protein and make the soup filling. Some vegetables become a smooth base while small cubes keep the texture; serve it with seeds and cilantro.
Bring the coconut milk (200 g) to a boil. Add curry (3 g), black seed (nigella) (1 g), ghee (30 g), grated ginger (20 g), and cinnamon (1 g).
Cut the pumpkin (100 g) and carrot (100 g) into large pieces for the puree and small cubes to add later.
Boil the large vegetable pieces in the coconut milk for 15 minutes until tender, then blend the soup for 3 minutes until smooth.
Add the small vegetable cubes and boil for 5 minutes.
Add the shrimp (100 g) and boil the soup for another 3 minutes, until the shrimp are opaque.
Season with table salt (1 g) and serve with pumpkin seeds (15 g) and cilantro (2 g).
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