Comforting Pumpkin and Carrot Soup rich in beta-carotene! In addition to being economical, this soup is nourishing, full of antioxidants, and very simple to make.
.Ingredients
2 tbsp extra-virgin olive oil
1 large white onion, chopped
3 carrots, peeled and finely cubed
800 gr pumpkin, peeled and finely cubed (28 oz)
1 tsp fresh ginger, grated
2 fresh thyme sprigs, teared
sea salt and black pepper to taste
1-liter hot vegetable stock (4 cups)
For the spice mix:
¼ tsp ground nutmeg
½ tsp sumac
¼ tsp ground coriander
½ tsp hot paprika powder (optional)
¼ tsp turmeric
To serve:
vegan sour cream or yogurt
fresh cilantro
Instructions
In a small bowl, combine all the spices together and set them aside until needed.
Heat the olive oil in a large pot over medium-high heat. Add in onion, carrots, and pumpkin, followed by the thyme and spice mix. Sauté for 10 mins or until the vegetables begin to soften, then season to taste.
Pour the stock and simmer for 10-15 mins, or until the veggies are cooked through.
Turn off heat. Allow the vegetables to cool slightly, and remove one cup of stock from the pot. Transfer to a blender or food processor, and blend until smooth, adding set aside stock if necessary, until reaching desired consistency.
Top with your vegan pumpkin soup with optional dairy-free sour cream or yogurt, and freshly chopped cilantro, and serve.
Store leftovers in an airtight container in the fridge for up to 2 days, or in the freezer for up to 1 month.
