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
Calories: 199kcal
Ingredients
- 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
Instructions
- 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
Notes
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.
Nutrition
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