# What You'll Need:
→ Vegetables
01 - 1.54 pounds potatoes, peeled and diced
02 - 1 large onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 cloves garlic, minced
05 - 1 small apple, peeled and grated (optional)
→ Spices & Seasonings
06 - 2 tablespoons mild curry powder
07 - 1 teaspoon ground cumin
08 - ½ teaspoon ground turmeric
09 - ½ teaspoon ground black pepper
10 - 1 teaspoon salt, or to taste
→ Liquids
11 - 4 ¼ cups vegetable stock (ensure gluten-free if needed)
12 - ¾ cup coconut milk, full-fat or light
→ Garnish
13 - 2 tablespoons fresh cilantro or parsley, chopped
14 - 1 tablespoon toasted pumpkin seeds (optional)
# How To Make It:
01 - Heat a splash of oil in a large pot over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until translucent.
02 - Stir in minced garlic, diced carrots, and grated apple if using. Cook for 2 minutes, then add curry powder, cumin, turmeric, black pepper, and salt. Cook for an additional minute until fragrant.
03 - Add diced potatoes and stir to coat evenly with the spices. Pour in the vegetable stock and bring to a gentle boil.
04 - Reduce heat to low, cover the pot, and simmer for 20 minutes or until potatoes and carrots are very tender.
05 - Stir in coconut milk, then use an immersion blender to puree the soup until smooth and creamy, or leave some texture as preferred.
06 - Taste and adjust salt or spices if necessary. Ladle into bowls and garnish with fresh cilantro and toasted pumpkin seeds.
