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Roast Pumpkin Carrot And Garlic Soup

Roast Pumpkin Carrot And Garlic Soup


Cooking Time

Preparation Time : 15

Cook Time : 15

Total Time : 30


Serves 4

  • pumpkin skin removed small 1 nos

  • carrot 4 nos

  • garlic cloves ,skin on 6 nos

  • white onion 1 nos

  • teaspoon curry powder 2 tsp

  • salt 1/2 tsp

  • water or vegetable stock 2 cups

  • coconut milk 400 ml


  • 01

    Cut pumpkin, carrot and onion into small pieces, place on a lined tray with coconut oil, curry powder and Himalayan salt

  • 02

    Roast for approx 40 minutes or until the vegetables start to brown

  • 03

    If the garlic cooks quicker (depending on the size of the clove, take it out sooner)

  • 04

    Add the cooked vegetables, the garlic (squeeze it from the skin), water/stock and coconut milk to a blender or food processor and blend until smooth

  • 05

    Depending on your soup-texture preference, add more stock/water for a thinner soup

  • 06

    Season with salt and pepper to taste

  • 07

    Pour the soup into a pot to re-heat to the pefect eating temperature



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