Glowing Pumpkin and Carrot Soup
When the cold weather hits load your body up with cold and flu fighting superfoods like turmeric, garlic, lemongrass, and ginger; all of which are packed into this scrumptious belly-warming pumpkin and carrot soup.
Servings: 6 serves
- 1 medium brown onion cut into thin wedges
- 3 cloves garlic sliced
- 5 large carrots roughly chopped
- 300 g kent pumpkin seeded, peeled and cut into 3cm chunks
- 2 tablespoon avocado oil or extra virgin olive oil
- 1 teaspoon ground turmeric
- sea salt and pepper to taste
- 1 cup dried red lentils
- 1.5 L vegetable stock
- 1 tablespoon chopped lemongrass
- 1 tablespoon freshly grated ginger
- Greek style natural yogurt to serve
Preheat oven to 400F
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 pop the lentils, stock, lemongrass 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 mins
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
If you cannot find fresh lemongrass, you can usually find prepared lemongrass in a glass jar in the Asian section of the grocery store.
Storage: store in an airtight container in the fridge for up to 3 days.
Freezing: this soup can be made ahead and frozen for about 2 months. Simply allow to thaw prior to reheating.
Calories: 199kcal | Carbohydrates: 30g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 1038mg | Potassium: 640mg | Fiber: 11g | Sugar: 7g | Vitamin A: 13293IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 3mg