In life, quick and easy rarely means good, but this spiced carrot and pumpkin soup is an exception. As the weather cools, this warming and aromatic soup is a great addition to your repertoire.
I found this recipe on Melissa Loeng’s blog and adapted it, removing the sugar and the vegetable oil. It’s best to enjoy the natural sweetness of the vegetables and always use olive oil.
https://www.fooderati.com.au/recipes/2018/3/4/simple-spiced-carrot-pumpkin-soup
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons coriander seeds
- 3 cloves garlic, finely chopped
- 2 brown onions, coarsely chopped
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 teaspoon five spice powder
- 5 carrots, unpeeled, tops removed, cut into chunks
- 1 Jap pumpkin, skin and seeds removed, cut into chunks
- About 1.5L rich chicken stock (enough to cover solids)
- 50g butter
- 2 tablespoons good quality extra virgin olive oil (EVOO)
Method
- In a large saucepan, heat the olive oil over low heat. Add the coriander seeds and toast until aromatic.
- Add the garlic, onion, salt, pepper and five spice powder. Stir to combine and increase the heat to medium. Sauté until the onions are translucent but not browned.
- Add the carrots and pumpkin, and cook for another 5 minutes.
- Pour in enough stock to cover the vegetables and bring to a simmer. Cover and cook until the vegetables are tender.
- Carefully remove the pot from the stove. Use a stick blender to blend the soup until smooth.
- Taste and adjust seasoning as needed. Serve with a drizzle of extra virgin olive oil.
