Curried coconut carrot and pumpkin soup
Warm Up with Creamy Curried Coconut, Carrot and Pumpkin Soup
As the weather cools down, there’s nothing quite like a comforting bowl of soup to warm you from the inside out. This Curried Coconut, Carrot and Pumpkin Soup is a vibrant and flavorful option that’s surprisingly easy to make. It’s packed with goodness, subtly spiced, and perfect for a quick lunch, a light dinner, or even a cozy starter.
This soup beautifully blends the sweetness of carrots and pumpkin with the creamy richness of coconut milk and a fragrant blend of Indian and Thai-inspired spices. The result is a harmonious and satisfying dish that’s both healthy and delicious. It’s a fantastic way to sneak in extra vegetables and enjoy a taste of the exotic without spending hours in the kitchen.
What makes this soup special?
- Flavorful Spice Blend: The combination of cumin, coriander, ginger, and turmeric creates a warm and aromatic flavor profile.
- Creamy Texture: Coconut milk adds a luxurious creaminess without the need for heavy cream.
- Nutrient-Rich: Carrots and pumpkin are packed with vitamins and antioxidants.
- Easy to Make: This soup comes together in under an hour, making it perfect for busy weeknights.
Serving Suggestions:
- Garnish with a swirl of coconut milk and a sprinkle of chopped cilantro or fresh parsley.
- Add a squeeze of lime juice for a touch of brightness.
- Serve with crusty bread for dipping.
- Top with toasted pumpkin seeds or a dollop of plain yogurt.
Frequently Asked Questions:
Q: Can I use a different type of pumpkin?
A: Yes, butternut squash or kabocha squash would also work well in this soup.
Q: Is this soup vegan/vegetarian?
A: Yes, this recipe is naturally vegan and vegetarian.
Q: Can I adjust the spice level?
A: Absolutely! Feel free to adjust the amount of cayenne pepper to your liking, or omit it altogether if you prefer a milder soup.
Q: Can I make this soup ahead of time?
A: Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld together even more over time.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 2 months.
We hope you enjoy this comforting and flavorful Curried Coconut, Carrot and Pumpkin Soup! It’s a perfect way to nourish your body and soul on a chilly day.
Curried Coconut, Carrot and Pumpkin Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion approx. 125g, roughly chopped
- 4 cloves garlic minced
- 1 teaspoon powdered ginger
- 1 teaspoon cumin
- 1 teaspoon coriander
- 500 grams carrots peeled and chopped
- 400 ml vegetable broth
- 400 ml coconut milk
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper optional
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, ginger, cumin, coriander, and turmeric and cook for 1 minute more.
- Add the carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the carrots are tender.
- Stir in the coconut milk, cayenne pepper (if using), salt, and pepper. Heat through.
- Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth.
- Serve hot.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
