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Curried coconut carrot and pumpkin soup

Curried coconut carrot and pumpkin soup in a bowl on a blue and white napkinA quick little post today to share a winner of a soup I came up with last week…

What do you do when you’ve got some leftover pumpkin purée and a load of carrots you forgot to roast? Make soup! It’s definitely soup weather here in Toronto and there’s nothing better on a chilly night than a warm bowl of soup. Someone once said that soup is like a hug in a bowl and I couldn’t agree more!

This is a simple recipe and just happened to use up a lot of what I had on hand last weekend – you know, that extra pumpkin purée you have leftover from that cake or cheesecake… those carrots that looked so delicious at the farmers’ market but that you just haven’t gotten around to roasting…

Yield: 4-6

Curried coconut, carrot and pumpkin soup

Curried coconut carrot and pumpkin soup in a bowl on a blue and white napkin

Easy curried coconut, carrot and pumpkin soup,

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 2 tablespoons vegetable oil
  • 1 small onion (approx. 125g), roughly chopped
  • 4 cloves garlic, minced
  • 1 teaspoon powdered ginger
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • approx. 500g carrots peeled and cut 2cm pieces (roughly 2 cups carrot pieces)
  • 2 tablespoons red Thai curry paste
  • 1 litre (4 cups) vegetable broth
  • 550g (2 cups) pumpkin purée
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 400ml (1 can) coconut milk
  • sour cream, to serve
  • fresh cilantro leaves, to serve

Instructions

    1. Heat the oil over medium-high heat in a large pot (large enough to hold all your ingredients).
    2. Add the onions, garlic, ginger powder, cumin and coriander and cook until the onions are just starting to soften (around 3-4 minutes).
    3. Add the carrots and curry paste and mix well until carrots are well-coated with the onion/ curry paste mixture.
      Add the stock, pumpkin purée, salt and pepper. Mix well and bring to a boil.
    4. Reduce the heat to medium-low and cook for 15-20 minutes or until the carrots are “fork tender” (you can mash them against the side of the pot with a fork).
    5. Swirl through the coconut milk.
    6. Allow to cool slightly then use an immersion blender or a blender to puree the soup until smooth.
    7. Taste and adjust seasonings if necessary.
    8. Serve with a dollop of sour cream and a sprinkle of freshly chopped cilantro.
This might just be the recipe I end up buying pumpkin purée on purpose for!

 

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One Response to Curried coconut carrot and pumpkin soup

  1. Mr. Neil October 15, 2020 at 10:52 #

    This was really tasty – and as a bonus, if you have some left over turkey or chicken, that can be shredded and added for extra protein.

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