• 2 cups carrots, peeled and diced • 1-1/2 cups cubed pumpkin • 1 can coconut milk • 4 cups chicken stock • 1 Tbsp. green Thai curry paste • 2 cloves garlic • 1 Tbsp. freshly grated ginger • 1/2 tsp. each, salt and pepper • 1/4 tsp. cumin • 1/4 cup shredded coconut • madras curry powder. 1. Cook carrots and pumpkin without browning over medium heat for 10 mins. 2. Add spices, curry, and ginger. Stir and cook for 2 minutes. Add chicken stock, coconut milk, and coconut. 3. Cook on medium heat for 35 minutes. Blend with blender. Enjoy! Lisa Kehler, OffYourPlateNutrition.ca