October 22, 2019

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

Pumpkin Carrot Soup

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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!
Tried this recipe?Mention @lindseyeats or tag #lindseyeats!

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