Fiji Turmeric Juice

Fiji Ginger Juice

Coconut Milk 400ML

Himalayan Pink Salt

Roasted Pumpkin Seeds

Scoop's Extra Virgin Olive Oil

(IN-STORE ONLY)

Ingredients

4 tablespoons of Scoop Extra Virgin Olive Oil, divided
1 small Onion, chopped
2 tsp of minced Garlic
2 large Carrots, chopped
1 Red Bell Pepper, chopped
1 Chile (optional)
1 large Butternut Squash, peeled and chopped
1/2 cup of Fiji Turmeric Juice
1/2 cup of Fiji Ginger Juice
2 cups Vegetable Broth
1 can Organic Coconut Milk
Salt and Pepper to taste (We recommend Pink Himalayan Salt)
Toasted Pumpkin Seeds (garnish)

Instructions

1. Add 3 tablespoons oil to large, heavy pot, heat to medium-high. Wait until the oil is hot, add the garlic and onion. Sauté for five minutes or until soft. Stirring occasionally. Do not allow to brown.
2. When the onion is cooked, add carrot, red pepper and salt and pepper to taste. Sauté another 5 minutes. Then add squash, vegetable broth or water, chili, Turmeric Juice and Ginger Juice. Mix and return to a bubble and reduce heat to low. Cover and cook for 30 minutes over low heat.
3. Mix until smooth in a blender or use a stick blender.
4. Add coconut, blend again until desired consistency is reached.
5. Add salt and pepper to taste.
6. Garnish with the remaining olive oil and toasted pumpkin seeds.