Mind-Blowing Thai Pumpkin Soup {Vegan, Gluten-Free} - The Blender Girl

Ingredients

• 2 tablespoons virgin coconut oil
• 2 cups (300g) diced yellow onion (1 medium)
• 1 tablespoon minced garlic (3 cloves)
• 1 teaspoon Celtic sea salt, plus more to taste
• 3 tablespoons tomato paste
• 2 tablespoons thinly sliced fresh lemongrass stems
• 2 tablespoons minced ginger
• 1 teaspoon finely chopped fresh kaffir lime leaves
• 1/4 teaspoon red pepper flakes
• 6 cups (1.4l) Massel vegetable broth (or any veggie broth)
• 7 cups (2 lb/910g) peeled and cubed butternut squash (or Japanese pumpkin)
• 1/2 cup (42g) firmly packed cilantro roots or stems (1 bunch)
• 2 tablespoons wheat-free tamari
• 1 (13.5oz/400ml) can full-fat coconut milk (shake, then pour)
• 1 teaspoon fresh lime juice, plus more to serve
• Fresh cilantro leaves to serve