Instructions
You will need a LARGE pot to do this!!!!
We use a 20L pot and make a lot at once, then freeze.
For smaller quantities or pot just divide everything.
Cut up everything BEFORE you start!
6 x tablespoons olive oil
6 x large onions chopped fine
2 x heaped wooden spoons minced/chopped garlic
2 x heaped wooden spoons minced/chopped ginger
1 x level tablespoon Thai curry paste
Add these ingredients to the pot and Caramelize high heat for 5 min. (Fry up in the pot till the onions go slightly brown.)
1 kg washed carrots sliced. Don’t peel, the skin has most of the nutrients.
3 x large washed sweet potato sliced. Don’t peel, the skin has most of the nutrients.
1 x very large pumpkin (35 cm diameter, sorry don’t recall the weight) cut into 2 cm chunks. We do peel this.
Add to the pot and sauté on medium heat for 6 min. You may need to add a cup of water to stop things from burning.
5 x Massel Vegi stock cubes dissolved in hot water.
Dissolve stock cubes in a bowl, then add to pot.
Then add enough water to just cover the vegetables.
Simmer till all veggies are soft.
Use a stick blender to blend everything together.
EAT 🙂
Dehydrating
The soup can be dehydrated and used as a dip or soup.
Make sure you add the minimum amount of water when cooking.
Spread on the solid trays in the dehydrator. Takes about 10-12 hours to dry.