Pumpkin Carrot Soup [vegan]
This hearty vegan Pumpkin Carrot Soup is thick, creamy, and so simple to make. The perfect soup for colder days!
Servings: 4
Calories: 207kcal
Ingredients
- 2 tbsp. olive oil
- 1 large onion diced
- 2 cloves garlic smashed
- ½ tsp. freshly grated ginger or ¼ tsp. ground ginger (optional)
- ½ tsp. ground turmeric (optional)
- 600 g pumpkin or butternut squash, peeled and cut into 1" chunks (21 oz)
- 4-5 large carrots sliced
- 750 mL vegetable stock (3 cups)
- 60 mL vegan cream optional
Instructions
- Heat olive oil in a large pot. Add onions and saute until soft (5 minutes).
- Mix in garlic, ginger, and turmeric and saute for another 30 seconds.
- Add chopped pumpkin and carrots and vegetable stock. Cover pot and bring to a slow boil. Boil for 20-30 minutes or until vegetables are soft.
- Blitz soup using a hand-stick blender until smooth. For a creamier soup, add some cream or milk. For a runnier soup, add some water.
- Add your favourite toppings (such as pumpkin seeds, parsley, chilli flakes) and serve.
Nutrition
Calories: 207kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 861mg | Potassium: 819mg | Fiber: 5g | Sugar: 11g | Vitamin A: 25198IU | Vitamin C: 21mg | Calcium: 78mg | Iron: 2mg