Good Eats By Rose

1. In a large pot on medium heat, add the olive oil, onion, garlic, carrots, and zucchini. Then sauté for 5 minutes.
2. Season the veggies with the paprika, Italian seasoning, and chilli flakes (use 1/4 tsp chill flakes for a hint of spice, or use 1/2 tsp for a slightly bigger kick). Stir to combine.
3. Add the pumpkin, cauliflower, vegetable stalk, and coconut milk. Stir briefly, then cover with a lid and allow the soup to come up to a boil before bringing it back down to a simmer.
4. Simmer covered for 10-15 minutes, or until the veggies are soft to touch with a fork.
5. Uncover. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, use a regular blender!
6. Once smooth, add in the turmeric, black pepper, salt, and the juice of 1 lemon. Blend again to combine the spices. You’ll notice the turmeric brings the soup to an even more beautiful bright orange.
7. That’s it! Serve with freshly chopped chives and an extra drizzle of coconut milk if desired. I also love topping this soup with crumbled feta cheese and avocado! Enjoy.