Description
A creamy and comforting soup made with pumpkin and carrots, enriched with coconut milk and warm spices.
Ingredients
Scale
- 1 potimarron (or a small pumpkin)
- 2 carrots
- 400 ml coconut milk
- 1 onion
- 2 cloves of garlic
- 1 teaspoon curry powder
- 500 ml vegetable broth
- Salt
- Pepper
- Olive oil
Instructions
- Peel and dice the potimarron and carrots into small cubes.
- In a large pot, heat a splash of olive oil over medium heat. Add the finely chopped onion and minced garlic, sauté for 3-5 minutes.
- Add the diced pumpkin and carrots, sauté for about 5 minutes.
- Pour in the vegetable broth and bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
- Stir in the coconut milk and curry powder, let it cook for another 5 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Season with salt and pepper to taste, then serve hot.
Notes
For added texture, garnish with fresh herbs or nuts before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg