recipes straight to your inbox. Pumpkin Carrot Soup
I cannot believe it’s already soup, pumpkin + cozy weather season. warming up with this creamy pumpkin carrot soup (completely vegan and plant-based). It’s creamy and dreamy and is keeping me feeling so excited for fall time!
https://www.youtube.com/watch?v=efU6L55Xr-M
Ingredients
- 1 teaspoon coconut oil
- 2 cups butternut squash
- 1/2 cup almond milk
- 1/2 white onion chopped
- 2 garlic cloves minced
- 3 carrots roughly chopped
- 1/2 cup canned canned pumpkin
- 1/2 teaspoon curry powder
- 4 cups vegetable stock
- 1 thumb ginger
- 1 cup full fat canned coconut milk
- 1/8 th teaspoon chili powder
- 1 stick lemongrass
- salt and pepper to taste
Instructions
- In a dutch oven or deep pot, add your coconut oil on low. Add your onions, garlic, ginger and lemongrass. Sweat for 1-2 minutes on medium-high.
- Add in your butternut squash, carrots, curry powder and chili powder - mix. Add your pumpkin puree - mix.
- Next add your stock, seasoning throughout. Let the soup simmer until all the vegetables are fork tender. Blend with a blender or immersion blender. Once fully blending, add your almondmilk and coconut milk. Adjust salt to taste. Serve!
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