Is there anything more hearty and restorative than a bowl of soup, especially in the colder months?
I think carrot and pumpkin go perfectly well together. If you’ve never combined them in a soup before, give it a try. It has a wonderful, vibrant colour and tastes of naturally sweet vegetables with a hint of spice and a lovely coconutty flavour. This recipe is likely to satisfy any pumpkin lover.
Makes 4 servings.
½ medium red onion, finely chopped
1 medium sized pumpkin, peeled, seeded and diced
4 carrots, peeled and thickly sliced
1 ½ cup unsweetened soy milk
3 tablespoons dried shredded coconut
2 teaspoons medium curry powder
4 teaspoons coriander powder
4 tablespoons extra virgin olive oil
whole sea salt (to taste)
fresh chive sprigs (for garnish)
coriander leaves (I used dried leaves but fresh ones are much better), for garnish
Place the pumpkin and carrots in a steamer fitted over a saucepan, add enough water to come just below the bottom of the steamer and sprinkle some salt over the vegetables. Bring to a boil and steam for around 20-25 minutes. Meanwhile, heat the olive oil in a large pan or wok over medium heat. Add the chopped onion, a pinch of salt, the curry, the coriander powder and the dry coconut flakes and sauté, stirring occasionally, for about 5 minutes. Add the soy milk, reduce the heat and cook for about 10 minutes. When the pumpkin and carrot are crisp-tender, remove them from the steamer (save the cooking water), add them to the soy milk/onion spicy mixture and cook for a few minutes. Remove the curried vegetables from the heat and place them in the bowl of a food processor, add about 1 cup of the cooking water you kept and puree until smooth. Add some more water for a runnier soup. Adjust seasonings and stir soup back into the pan or into serving bowls. Garnish with chives and coriander leaves.
PS: this soup was made with organic ingredients.
Posted in: cooked