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Curried roast vegie soup

Curried roast vegie soup

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Harriet Birrell, AKA Natural Harry, shares her mouth-watering and stomach-warming roast vegie soup. 



1 kg butternut pumpkin, peeled and diced 

1 red capsicum, diced 

1 zucchini, diced 

3 carrots, diced 

2 tablespoons coconut aminos 

2 teaspoons each curry powder, garlic powder and smoked paprika



2 brown onions, peeled and diced 

2 tablespoons coconut aminos 

1 can (400ml) coconut milk 

1 cup (250ml) vegetable stock 

2 teaspoons turmeric powder 



1 tablespoon fresh chilli, sliced 

1 tablespoon spring onions, sliced



A good, hearty soup is the perfect antidote to cooler days. Enter my favourite soup recipe ever – bursting with flavour and colour. Vegies, coconut and spices were just made to be together and lend themselves perfectly to this soup. It’s so thick you can even serve it over brown rice like a curry (topped with coconut yoghurt and coriander). Coconut aminos is a fermented liquid with a sweet, salty, tangy flavour available from health food stores

Pre-heat oven to 200°C/392°F fan forced. 

Save pumpkin seeds, rinse, pat try and toss in coconut aminos. Place on a baking tray in the oven for 10 minutes while you prepare the rest. 

Combine all roast vegie ingredients on two large baking paper-lined trays. Coat in coconut aminos and spices. 

Place in the oven to roast for 30 minutes. Meanwhile, heat a large saucepan over medium heat. Sauté the onion in coconut aminos until translucent. Add the coconut milk, vegetable stock and turmeric. Stir well and simmer until fragrant. Add roast vegies. Bring to the boil and simmer for a few more minutes. 

Turn heat off, and using an immersion blender, blend until smooth and creamy. 

Top with roasted pumpkin seeds, sliced red chilli and sliced spring onions.