Pumpkin & Carrot soup
Cold nights, warm sweater, good books, soft socks and a warm bowl of soup , isn’t that how winter nights should be. They say good soups is one of the prime ingredients of good living. And when the soup is made of pumpkin and carrots, you sure are on the path to healthy living!
Now let’s try making a healthy pumpkin and carrot soup.
What you need
1 small pumpkin deseeded, cut into thin long pieces
1 tbsp thyme leaves (dried or fresh)
1 tbsp chilli flakes
2 carrots, peeled, cut into 1cm pieces
2 tbsp olive oil
1 medium sized onion
1 garlic clove crushed
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
4 cups of water to boil carrots
Store bought brown bread rolls to make crips
How to
Preheat oven to 180 degrees centigrade. Do not peel the pumpkin, simply slice them length wise. Line the over rack with silver foil and spread the pumpkin slices uniformly. Drizzle over 2 tablespoons of oil, thyme, chilli flakes and toss to coat. Roast for 30-35 minutes or until golden and tender.
Meanwhile in a large saucepan, boil the carrots in 2 cups of water with some salt to taste. Boil until the carrots are soft for about 20 minutes, strain them and allow to cool. Do not discard the water as it will be used as a broth later.
Once the pumpkins are roasted, do not turn it off. Finely slice the brown bun roll into very thin slices, drizzle with olive oil and bake for 5 minutes until they are crisp.
Puree the roasted pumpkins, boiled carrots with a hand blender until smooth. Add the carrot broth if the puree is too thick.
In a non stick frying pan add a tbsp of oil, crushed garlic and finely chopped onions. Once the onions sweat, add coriander, cumin and turmeric powder and cook until the raw smell vanishes. Add the pureed pumpkin and carrots to the pan and allow to cook over very low heat. Adjust the salt and pepper. Ladle the soup in a serving bowl and serve with some bread crisps.
