Carrot pumpkin soup with coriander oil
Preheat the oven to 220ºC.
Peel the carrot and pumpkin and cut them both into pieces.
Spread the carrot and pumpkin over a baking tray and drizzle with 2 tablespoons of olive oil and a pinch of salt.
Roast the vegetables for about 30 minutes in the oven and allow to cool.
Heat 1 tablespoon of olive oil in a soup pot with a thick bottom and fry the onion and redcurrypasta about 3 minutes.
Add the roasted carrot and pumpkin and pour in the vegetable stock and coconut milk. Heat for about 10 minutes.
Puree the coriander and 3 tablespoons of olive oil with a hand blender.
Using a mold, make a star of coriander oil in each bowl of soup (see tip).