Roast Pumpkin and Carrot Soup
In season in the cooler months, pumpkins and carrots are full of fibre, potassium and vitamin C, and their earthy yet sweet flavour make them our favourite root vegetables. Using a few pantry staples, you can create this budget friendly and deliciously nourishing soup.
- 1 small pumpkin, skin removed and roughly chopped
- 4 carrots (leave unpeeled if organic)
- 6 garlic cloves, skin on
- 1 white onion, roughly chopped
- 2 tsp curry powder
- 1/2 to 1 tsp Chantal Naturals Sea Salt Fine
- 2 cups vegetable or chicken stock - use 1 Kallo stock cube for each 500ml water
- 1 can Chantal Organics Coconut Milk
Cut pumpkin, carrot and onion into small pieces,then place on a lined tray with coconut oil, curry powder and salt. Roast for approximately 40 minutes or until the vegetables start to brown. If the garlic cooks quicker (depending on the size of the clove, take it out sooner).
Add the cooked vegetables, the garlic (squeeze it from the skin), water/stock and coconut milk to a blender or food processor and blend until smooth.
Depending on your soup-texture preference, add more stock/water for a thinner soup.
Season with salt and pepper to taste
Pour the soup into a pot to re-heat to the perfect eating temperature.
Serve with freshly warmed bread for dipping!
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