Carrot Pumpkin Soup
An easy and flavorful vegan soup made with carrots and pumpkin puree.
Servings: 6 servings
Calories: 217kcal
Ingredients
- 2 tablespoon olive oil
- 6 carrots peeled and chopped
- 1 white onion diced
- 3 cloves garlic minced
- 2 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon salt
- 15 ounce can pumpkin puree
- 4 cups vegetable broth
- 14 ounces full fat coconut milk
- chopped cilantro and green onion for topping
Instructions
- Add olive oil to a large soup pot.
- Add the onions and carrots, and cook for 7-10 minutes, until they are softened.
- Add the garlic, curry, turmeric, and salt, and stir to combine, cooking another minute.
- Add the pumpkin puree and vegetable broth and stir to combine, cooking about 5 minutes until warmed and combined.
- Using an immersion blender or stand blender, puree the soup until smooth.
- Add the coconut milk and stir until combined. Cook another 5-10 minutes until warmed through.
- Serve topped with chopped cilantro and green onions. Drizzle with more coconut milk, if desired.
- Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
- Let leftover soup cool to room temperature before placing in the fridge.
- You can change the consistency of the soup by adding more or less broth. I like my soups kind of right in the middle and the consistency with the amount of liquid that I have written in the recipe is perfect for my preference.
- To reheat this soup, simply warm it up in the microwave or on the stovetop.
Nutrition
Calories: 217kcal | Carbohydrates: 12g | Protein: 2g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 873mg | Potassium: 388mg | Fiber: 2g | Sugar: 5g | Vitamin A: 10531IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 3mg