This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
A deliciously comforting soup
Great winter vegetables cooked in a blend of coconut milk and spices, isn't that a treat?
Personally, I love to cook, but I've never really enjoyed making soups. But not with this one, which is as fast as it is effective! Only 10 minutes of preparation, the rest is cooking: handy, isn't it?
1.5 liters of soup is a lot, isn't it?
You can divide it up to have less soup, but personally, I like to make a lot at once so that I can have it for several days...
Soup storage
Store this soup in the refrigerator, in a bowl covered with a plate, aluminum foil or bee-wrap. You can eat it for 3 or 4 days after you've made it!
When do you eat pumpkin?
From September to January inclusive!
And the carrots?
From September to March inclusive!
What about potatoes?
From May to February inclusive, you've got plenty of time.
If you make this pumpkin carrot soup, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Pumpkin carrot soup
Ingredients
- 7 cups pumpkin diced
- 1 cup carrots diced
- 4 ½ cups water
- 1 vegetable stock cube
- 2 cups coconut milk
- 1 cup potato diced
- 2 tablespoons cumin
- 2 teaspoons ginger
- 2 tablespoons turmeric
- salt and pepper to taste
- 1 tablespoon heavy cream optional
Instructions
- Cut the vegetables into coarse strips and melt the vegetable stock cube in hot water.
- Place the coconut milk and stock in a large saucepan, then add the vegetable strips and spices (cumin, ginger and turmeric).
- Leave to cook for 30 minutes over medium-high heat (it should come to a rolling boil).
- Once the vegetables are cooked (stick a knife into them: it should sink in without resistance), take a ladle, remove 1 to 2 cups of the "cooking water" and save it for later.
- Blend the vegetables and the rest of the cooking water using a hand blender or food processor. Gradually add some of the liquid to thin the soup until it reaches the consistency you like - it's up to you (I use a bit less than 2 cups of the cooking water, for example). Please note that coconut milk will solidify slightly in the refrigerator, if you wish to keep this soup for several days.
- Season with salt and pepper and enjoy! You can also add a tablespoon heavy cream and a few croutons if you like.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Répondre