Pumpkin & Sweet Potato Soup

Sipping my Arbonne Detox Tea and typing this out.... so relaxing. :)

I made this for dinner tonight -- easy and dee-lish!

Ingredients - use as much organic veggies/broth/coconut milk as possible:

2 tablespoons olive oil

1 medium onion, diced

4 medium carrots, peeled, chopped

2 celery stalks, chopped

1/4 to 1/2 teaspoon ground ginger, to taste

1/4 teaspoon nutmeg

1/2 teaspoon curry powder (I used Cumin instead)

Dash of sea salt and freshly ground pepper to taste

1 14.5 oz can pumpkin (or 2 heaping cups fresh, peeled & cubed)

1 medium sweet potato, peeled and cubed

4 cups veggie broth

2 cups water

1 can of coconut milk

Lime Zest - for garnish

Instructions:

In a heavy soup pot, heat the olive oil over medium heat, and saute the onion for about 5 minutes until softened. Add in the chopped carrots and celery, and stir in the spices. Lower heat and gently cook for about 10 minutes, being careful not to brown the onions.

Add in the pumpkin, sweet potato and veggie broth and water -- stir together. Cover and bring to a slow simmer, cooking the soup for 25-35 minutes until the veggies are very tender.

Remove from heat and puree the soup in immersion blender (I used a VitaMix and blended in batches).

Return puree to soup pot and set heat at low-medium. Stir in the coconut milk and blend till smooth. Warm through gently for 10 minutes -- do not boil it.

Serve in bowls with a sprinkle of lime zest. Makes A LOT -- so freeze some for later!