Pumpkin Carrot Soup
Pumpkin Carrot Soup
This pumpkin carrot soup has a little kick to it, It is hearty and comforting. Perfect for a cold day.
Servings: 4
Ingredients
- 2 Tbsp olive oil
- 1 large brown onion peeled and chopped
- 35 oz pumpkin or butternut squash peeled, deseeded and diced
- 6 medium carrots peeled and diced
- 3 cloves garlic peeled and crushed
- 1 inch piece fresh ginger peeled and grated
- ½ tsp ground coriander
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp turmeric
- ¼ tsp ground nutmeg
- ¼ tsp chilli powder
- a pinch ground cardamom
- 3 sprigs fresh thyme
- 4 cups vegetable stock
- salt and pepper
- non-dairy milk as needed optional
Instructions
- Heat the olive oil in a large pan and gently fry the chopped onion for 5-10 minutes until it is soft and translucent.
- Add the diced pumpkin/butternut squash and carrots and the crushed garlic and grated ginger. Cook for a couple more minutes, stirring often.
- Add the coriander, cumin, paprika, turmeric, nutmeg, chilli powder, cardamom and thyme and cook for another minute while stirring.
- Add the vegetable stock and some salt and pepper. Bring up to a simmer and cook for 20-30 minutes, stirring every now and again, until the vegetables are soft.
- Remove the thyme sprigs and blend the soup until it is totally smooth. I use a stick blender.
- Add a little non-dairy milk or water as needed until the soup is the desired consistency. Taste and add more salt and pepper as needed.
Notes
Store any leftovers in the fridge for up to 4 days.
