Raw Thai Pumpkin Soup

Serves 4

2 cups butternut pumpkin
1 small carrot
1/2 avocado
1 small onion
1 1/2 cups coconut cream
2 cups almond milk
Small nob ginger
1-2 cloves garlic
1/2 tsp turmeric
2 tsp Celtic or Himalayan salt
2 tsp tamari
1/8 tsp cayenne pepper
1 tbsp blue agave syrup
Handful of coriander or thai basil or lemongrass root chopped or pulverised - optional

Blend all ingredients except the coriander in a high-speed blender until smooth and creamy.  Place in oven on warm for about 30 minutes to 1 hour or in a dehydrator or Thermomix.  Make sure it is only on warm – no more than 43C so as not to cook the soup.
•    When serving sprinkle optional coriander on top.
•    Add a little water if soup is too thick.