Spiced Pumpkin And Carrot Soup | Dairy-Free and Vegan
This cozy pumpkin and carrot soup is the perfect autumnal comfort food. It's full of flavour from the spices and herbs and its super creamy because of the pumpkin. Nothing better on a cold day!
Ingredients
- 500 g butternut squash or pumpkin
- 2 carrots
- 1 parsnip
- 1/2 onion
- 2 garlic cloves
- 1 tbsp fresh rosemary
- 1 tbsp olive oil
- 1 cup vegetable stock
- 1 tbsp olive oil
Spices
- 1 tsp garam masala
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp salt and pepper to taste
Garnish
- Crunchy sautéed snap peas
- Toasted pumpkin seeds
Instructions
- Cut all the vegetables, put them on a baking tray with baking paper, add spices, oil and rosemary and mix well. Bake for 20 minutes at 200C.
- Transfer to a blender and add 1 cup vegetable stock (depending on how runny you like it, I like it creamy) And blend until smooth.
- Serve, top with snap peas and pumpkin seeds, enjoy!
Nutrition
Calories: 144kcal
Tried this recipe?Let us know how it was!