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Spiced carrot and pumpkin soup

Soup really does happen to be one of my favourite ways to include extra vegetables, add bone broth, and warm up on cold evenings. It’s forever been a soul food for me, and on nights where I want to just curl up and take a break, soup is the only food on my mind, second is chocolate, third a good red wine.

This soup used up slightly old organic veg leftover from my Ooooby box and it really hit the spot for something a little different to plain pumpkin. I topped mine with organic cream, Windsor blue cheese, black sesame seeds and plenty of pepper. It would go equally well with candied walnuts and coconut cream (leave out the bone broth) to keep it vegan, or shredded roasted chicken for the added protein option.

Recipe 4-5 large serves

4 cups chopped carrots, not peeled
4 cups chopped and peeled butternut pumpkin
1 tbl green or red curry paste
1 clove garlic, chopped or crushed
2 brown onions, chopped
1 tbl wholegrain or dijon mustard
1 large apple, chopped, not peeled
1/2 can coconut cream, shaken well before opening
1 cup bone broth or stock of your choice (omit if vegan or use vegetable stock)
Enough water to cover the vegetables completely (approx 3-4 cups)
Salt, pepper, spices you want to add all to taste during blend

I threw everything into a large pot, topped up with water last, to just cover the vegetables and then boiled for 3 minutes on high before reducing the heat and simmering until all the veg were soft enough to blend. It really is that simple. You can add a little more coconut cream or water if you want to thin it to suit your preferred texture. Add salt, pepper to taste to perfection.

I removed from the element, allowed to cool a little and blended in 2 batches in my MagiMix splitting half to eat straight from the food processor, and the other half to pop in the freezer.