Curried Carrot and Pumpkin Soup

Curried Carrot and Pumpkin Soup

A creamy, fragrant and comforting soup with a base of carrots and pumpkin. The root vegetables are roasted until tender and simply blended with all other ingredients to make a smooth and flavourful soup.

Prep Time: 10 Minutes

Cook Time: 50 Minutes

Serves: 4

Ingredients:

Soup:

• 1/2 butternut pumpkin, peeled and diced
• 3 carrots, sliced into 2cm chunks
• 1/2 brown onion, peel removed
• 1/2 garlic bulb, skin on
• 2 & 1/2 tbsp olive oil
• 2 tbsp peanut butter
• 3 tsp yellow curry paste
• 1 tsp miso paste
• 1/2 tsp ginger paste
• 1L vegetable broth
• 400ml coconut milk
• pinch of salt and pepper

Garnish:

• fresh coriander
• red chilli, sliced
• sesame seeds
• natural coconut yogurt

Preparations:

1. Preheat oven to 200°C and line a baking tray.


2. Spread the carrot, pumpkin and onion over the baking tray and drizzle over the 2 tbsp of olive oil. Toss well to ensure all pieces are evenly coated.


3. Place the garlic bulb half on top of a piece of foil and drizzle over 1/2 tbsp of olive oil. Wrap in the foil and place in the centre of the baking tray.


4. Bake in the oven for 40 to 45 minutes, or until the carrots and pumpkin are golden and tender.


5. To a food processor or high-speed blender, add the carrots, pumpkin, onion and garlic, squeezing the garlic out of the skin and discarding the peel. Add the peanut butter, yellow curry paste, miso paste, ginger paste, vegetable broth, coconut milk, salt and pepper and blend until smooth. Add a dash of water if needed for blending.


6. Pour the soup into a large pot. Heat over high until bubbling, reduce to medium and cook for 2 to 3 minutes, or until slightly thickened and hot.


7. Transfer to serving bowls and garnish with coconut yoghurt, fresh coriander, red chilli and sesame seeds.

Watch the video: https://www.youtube.com/embed/qYDBsrjprsw

Source URL: https://chloeevegan.com/recipe/curried-carrot-and-pumpkin-soup/

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