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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
Gefen Olive Oil or butter, for frying
1 teaspoon grated fresh ginger (could also use powdered)
3 carrots, diced
1-2 large sweet potatoes, diced
1 chunk pumpkin or medium butternut squash, diced
2 tablespoons chicken-flavor soup mix (parve)
zest from 1 lemon, grated
1/2 teaspoon Pereg Turmeric
4-5 squeezes of lemon
salt, to taste
pepper, to taste
13 and 1/2 ounces coconut milk
In a medium pot, sauté the ginger in the olive oil or butter. Add the diced vegetables and continue sautéing. Cover the contents of the pot with boiling water.
Mix the soup mix, lemon zest, turmeric, and lemon with a little boiling water and add to the pot.
Season with salt and pepper to taste, and cook until the vegetables are soft.
Blend with a hand blender until smooth.
Add the coconut milk and mix well.
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