Coconut-Pumpkin-Carrot Soup
This soup is perfect as a starter, if you have friends or family over, or – what I usually do – for eating snuggled up on the couch.
Servings 6 portions
Calories 343kcal
Ingredients
- 3 carrots
- 1 butternut squash about 800 g when peeled and seeds are removed
- 500 ml canned coconut milk Full fat
- 500 ml vegetable broth to be prepared beforehand (I use bouillon cubes for that)
- 2 tablespoons coconut oil
- 2 garlic cloves
- 1 shallot
- 1 piece of ginger around the size of a thumb
- 1.5 teaspoons tumeric powder
- 1.5 teaspoons cinnamon
- A pinch of crushed black pepper to season
- Fresh coriander as decoration
- Edible flowers as decoration
Instructions
- Peel the carrots and the butternut squash and slice them into even bite-sized pieces
- Heat up the coconut oil in a large cooking pot on medium heat. Peel and slice the shallots and the garlic, then sauté them for 2 minutes. They should sizzle a bit.
- Peel the ginger and cut it into thin slices. Add the ginger slices to the pot and sauté lightly for 2 minutes.
- Add the turmeric and cinnamon powder and stir until dissolved in the oil.
- Fill the pot now with the coconut milk and the vegetable broth. Stir lightly until all ingredients mix. Add the carrot and butternut squash pieces.
- Cover the pot and let the soup cook for 30 to 40 minutes on a low simmer. Stir occasionally.
- Once the vegetables are soft, use a hand blender to blend everything until the soup is smooth and creamy and has an orangey color. Alternatively, you can also use a food processor to blend everything until smooth and creamy; return the soup to the pot afterwards to keep it hot.
- Season with crushed black pepper.
- Serving time! Sprinkle a bit of coconut milk on top and add coriander and edible flowers as decoration.