The second course in the gorgeous NZFW The Sarah Project x Salasai project....
02: Yellow check
Ginger and pumpkin soup with a roasted black sesame seed crackers
In a large deep pot, add olive oil, onion, turmeric, garlic and ginger and fry for 10mins.
Add in the pumpkin, carrots, almond butter, coconut cream and vegetable stock.
Cook on a low heat for 40mins, stirring occasionally.
Let the soup cool down and use a stick blender to blitz until smooth.
In a bowl mix all ingredients together and spread out on a lined baking tray, approx 5mm thick. Let it sit for 1-2 hours - you want all the water to be soaked up.
Pre-heat the oven to 170 degrees. Cut the crackers before baking and bake for 1-1.5hrs or until completely crispy.
Sprinkle sea salt on top