Roasted Pumpkin Carrot and Coconut Soup

coconut milk

🥗Healthier: coconut cream

💰Cheaper: almond milk

Almond milk is lower in calories and can be a cost-effective substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Roast pieces of unpeeled pumpkin and carrots at 180°C for an hour.

In a large stock pot, sauté onions and add garlic, cooking until fragrant.

Add 3 to 4 liters of chicken stock and bring to a boil.

To the stock, add the roasted pumpkin pulp, carrots, and a cinnamon quill, and bring back to a boil.

Cook until the vegetables have almost broken down.

Add freshly chopped coriander and blend all the ingredients to a puree.

Add a can of coconut cream before serving with crusty bread and yogurt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens