Roast Pumpkin Carrot And Garlic Soup

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Roast Pumpkin Carrot And Garlic Soup


Cooking Time

Preparation Time :15 Min

Cook Time : 15 Min

Total Time : 30 Min


Serves : 4
  • 1 nos pumpkin skin removed small

  • 4 nos carrot

  • 6 nos garlic cloves ,skin on

  • 1 nos white onion

  • 2 tsp teaspoon curry powder

  • 1/2 tsp salt

  • 2 cups water or vegetable stock

  • 400 ml coconut milk


  • Cut pumpkin, carrot and onion into small pieces, place on a lined tray with coconut oil, curry powder and Himalayan salt
  • Roast for approx 40 minutes or until the vegetables start to brown
  • If the garlic cooks quicker (depending on the size of the clove, take it out sooner)
  • 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
  • Depending on your soup-texture preference, add more stock/water for a thinner soup
  • Season with salt and pepper to taste
  • Pour the soup into a pot to re-heat to the pefect eating temperature