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Pumpkin & Carrot Soup

As summer fades and the approach of autumn brings chilly evening air, there’s nothing better than sitting down to a bowl of Homemade soup as an appetizer or main dish! This recipe comes from Whole Food Bellies, where they stress the importance of roasting the vegetables first to bring out the flavor – a little extra effort that is very worthwhile.

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 servings

Ingredients

  • • 1 medium brown onion (cut into thin wedges)
  • • 3 cloves garlic (sliced)
  • • 5 large carrots (roughly chopped)
  • • 300g kent pumpkin (seeded, peeled and cut into chunks)
  • • 2 tbsp avocado oil or olive oil
  • • 1 tsp ground turmeric
  • • Sea sale and pepper to taste
  • • 1 cup dried red lentils
  • • 1.5 litres vegetable stock
  • • 8 sprigs fresh thyme
  • • 2 tsp freshly grated ginger
  • • Greek style natural yogurt to serve

Directions

  • Preheat oven to 400ºF
  • Arrange onion, garlic, carrots and pumpkin on a baking tray. Add oil and turmeric and toss well to coat
  • Roast vegetables for 25 minutes or until tender
  • While vegetables are roasting, add the lentils, stock, thyme and ginger into a large heavy-based saucepan. Cover with a lid and bring to a simmer over a medium heat. Once simmering, remove the lid and cook uncovered for about 30 mins, or until lentils are tender
  • Once vegetables are roasted, add them to the cooked lentil mixture and simmer for another 5 minutes
  • Use an immersion blender to blend the soup to a consistency of your liking. Alternately, puree in batches in a blender
  • To serve ladle the soup into a bowl, season and top with a dollop of yogurt

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