Pumpkin Carrot Soup
Pumpkin Carrot Soup is cozy, creamy and spiced with ginger, coconut milk and pumpkin purée, perfect comfort for chilly nights.
Servings: 12
Calories: 154kcal
Equipment
- Large Soup Pot
- Measuring Cups and Spoons
- Immersion Blender
Ingredients
- 2-3 tablespoon coconut oil
- 4 carrots roughly chopped (about 2 cups)
- 3 large yellow onions diced
- 8 cups vegetable broth low sodium
- 2 29- ounce cans pumpkin puree
- 2 tablespoon garlic cloves minced
- 2 tablespoon fresh ginger chopped
- 4 teaspoon dried thyme
- 1 tablespoon sea salt
- 2 teaspoon ground black pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground clove
- 2 13.5- ounce cans coconut milk
Instructions
- Melt coconut oil over medium heat in a large soup pot. Add onion and carrots and cook for about 10 minutes.
- Add ginger and cook for another 3 minutes. Then garlic and just until fragrant.
- Place all remaining ingredients, except for the coconut milk, into the pot and bring to a boil.
- Lower the heat and cook for about 20 minutes keeping a rolling boil.
- Use an immersion blender (or high-powered blender) to puree the soup fully then add it back to the pot.
- Pour in coconut milk keep on low heat until warmed through.
Notes
- Sauté onions and carrots well to develop flavor before moving on to the next step.
- A hand blender makes it easy to get that silky texture right in the pot.
- Taste before serving, add a pinch more sea salt, nutmeg or black pepper if needed.
- I often save a couple tablespoons of coconut milk and drizzle that on once served, then top with pumpkin seeds.
- Double the batch and store in freezer-safe containers for quick weeknight dinners or for serving a crowd.
Nutrition
Calories: 154kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 1233mg | Potassium: 371mg | Fiber: 4g | Sugar: 6g | Vitamin A: 15145IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 3mg
