curried pumpkin & carrot soup

curried pumpkin & carrot soup

This soup is a true Winter blessing! It’s made even more nutritious with the addition of bone broth. Curry is a warming spice and paired with the creamy coconut milk is a total winner. Why not prep a batch on the weekend and enjoy a serve for lunches with a piece of home made loaf? You’ll be the envy of your office colleagues!

Print Recipe
curried pumpkin & carrot soup
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 180°C and line a tray with baking paper
  2. Prepare the vegetables and place the pumpkin, carrot, red onion and garlic cloves on the baking tray. Drizzle over the olive oil, curry powder and sea salt and coat well using your hands.
  3. Roast for 30-40 minutes until tender, then add the veg to a blender along with the coconut milk, broth/stock cube and water.
  4. Blend until smooth, you may need to add more liquid until you've reached the desired consistency.

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