Roasted Carrot & Pumpkin Soup with Tofu Croutons recipe | Spontaneous Cooking for the Soul Ep #3

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are less expensive and provide a good source of protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Preheat the oven to 180°C (350°F).

Prepare the pumpkin by slicing it first, then peeling it in small sections. Cut into chunky cubes and place in a large mixing bowl.

Peel and cut the carrots into 5-cm (2-inch) pieces and add them to the mixing bowl with the pumpkin.

Drizzle with 1-2 tablespoons of olive oil, add ground cumin and a little salt, then toss and mix well.

Transfer the pumpkin and carrot mixture onto a baking tray lined with parchment paper and bake for one hour.

Disperse unpeeled garlic cloves in between the veggies on the tray.

While the vegetables are roasting, cut the tofu into 1-cm thick slices.

Heat a skillet on medium-high temperature and add 1 tablespoon of coconut oil or vegetable oil.

Once the oil is hot, place the tofu slices into the skillet and fry until crispy on one side, about 7-10 minutes, then turn and fry until crispy on the other side.

Remove the tofu from the pan and place on absorbent paper to cool.

Cut the tofu slices into crouton-sized cubes and return to the skillet on medium-high temperature.

Add salt, a pinch of paprika, and cracked pepper to taste, then pan-fry dry for a few more minutes until crispy and somewhat dry. Set aside.

Juice two sweet oranges and keep the juice aside for later.

In a large pot, add 1 tablespoon of coconut oil and 1 teaspoon of minced ginger, roasting for a couple of minutes.

Add cooked rice and sauté for about 1 minute.

Add 2 cups of water or vegetable broth and stir, then simmer on medium heat for about 10 minutes.

Check the pumpkin and carrot for doneness with a fork, then remove from the oven and add to the pot.

Cover the pot and let everything simmer for about 10 minutes on medium-low temperature, adding 1-2 cups of water if most of the water has dried up.

Chop some curled parsley for garnish while the soup simmers.

Turn off the heat and allow the soup to cool slightly, adding water if needed for blending.

Purée the soup with a handheld immersion blender or in a blender in small batches until smooth.

Add coconut milk and orange juice, mix well, taste, and season with salt.

Simmer for another 5 minutes, adding sugar or maple syrup if the soup is too sour.

Turn off the heat and stir in the chopped curled parsley.

Ladle the soup into individual serving bowls and top with tofu croutons, garnishing with more chopped parsley if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens