Pumpkin Carrot Soup [vegan]
This hearty vegan Pumpkin Carrot Soup is thick, creamy, and so simple to make. The perfect soup for colder days!
- 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
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.
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