It's chilly outside. It's the kind of chill that makes you want to rug up and stay in bed all day. To tell you the truth, I have no problem with that. You see, I just got Netflix. I've already trawled through the different categories and lined up seasons of Anthony Bourdain, Man vs Food, Orange is the New Black and a few others. I have ALOT of TV watching to do. So I don't at all mind that it's cold and chilly. But when the weather is like this, I end up making poor food choices. I eat rubbish, and often, a lot of it. I'm trying hard to minimise my sugar intake at the moment as I feel it's a bit out of control... (I blame the report writing!). So what to eat when it's cold?!
I know people revert to soup in winter, but I'm not one of those people. I've never really been a big soup fan. I won't order it when out and very rarely cook it. But last night we watched an episode of Anthony Bourdain in India, which made me reminisce on all the delicious food we ate when we holidayed there in 2013. So when my partner suggested a pot of soup for lunch, instead of scoffing at the idea, I thought, why not create a nice soup with Indian flavours? So I hit up my cupboard in search of spices and pulled out some fridge left overs. What ensued what a warm, soothing, spicy and oh so tasty soup. Subtle spice, not too hot and not too overpowering. It was that good, that I felt the need to write about it straight away! FODMAP friendly and vegan, perfect for those with intolerances and who choose to be meat free :-)
So, with my belly full of soup and the remote to the Netflix in my hand, I sense a perfect afternoon ahead!
I know people revert to soup in winter, but I'm not one of those people. I've never really been a big soup fan. I won't order it when out and very rarely cook it. But last night we watched an episode of Anthony Bourdain in India, which made me reminisce on all the delicious food we ate when we holidayed there in 2013. So when my partner suggested a pot of soup for lunch, instead of scoffing at the idea, I thought, why not create a nice soup with Indian flavours? So I hit up my cupboard in search of spices and pulled out some fridge left overs. What ensued what a warm, soothing, spicy and oh so tasty soup. Subtle spice, not too hot and not too overpowering. It was that good, that I felt the need to write about it straight away! FODMAP friendly and vegan, perfect for those with intolerances and who choose to be meat free :-)
So, with my belly full of soup and the remote to the Netflix in my hand, I sense a perfect afternoon ahead!
Indian spiced pumpkin, carrot and sweet potato soup
Around 500g pumpkin of choice (see notes below), peeled and chopped into squares
3 large carrots, chopped
1/2 large sweet potato, peeled and chopped
1/2 tablespoon olive oil
Salt & pepper
Spice Mix:
1 clove garlic
1 tsp grated ginger
1 small red chilli, chopped
1 tsp mustard seeds
1 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
2 cardamom pods
1/4 tsp cinnamon
4 cups vegetable stock
1/4 cup coconut milk / coconut cream + extra for drizzling
Preheat oven to 200C
Chop carrots, pumpkin and sweet potato and place in a large roasting dish with baking paper
Drizzle with the olive oil and sprinkle with a pinch of salt and pepper
Roast veggies for 30 minutes
In a large soup saucepan, dry fry the garlic, ginger, chilli and spices for 2 minutes until fragrant
Add the roasted veggies and stock and boil
Simmer for 15 minutes on low
Blend soup in batches using a stick mixer or high speed blender. I was able to pulverise my cardamom pods, but you may want to remove them
Return soup to pot and stir through the coconut milk / cream and cook on low for 5 mins
You may need to add some extra water here, depending on how thick the soup is
Serve with extra coconut cream on top and some warm bread :-)
Around 500g pumpkin of choice (see notes below), peeled and chopped into squares
3 large carrots, chopped
1/2 large sweet potato, peeled and chopped
1/2 tablespoon olive oil
Salt & pepper
Spice Mix:
1 clove garlic
1 tsp grated ginger
1 small red chilli, chopped
1 tsp mustard seeds
1 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
2 cardamom pods
1/4 tsp cinnamon
4 cups vegetable stock
1/4 cup coconut milk / coconut cream + extra for drizzling
Preheat oven to 200C
Chop carrots, pumpkin and sweet potato and place in a large roasting dish with baking paper
Drizzle with the olive oil and sprinkle with a pinch of salt and pepper
Roast veggies for 30 minutes
In a large soup saucepan, dry fry the garlic, ginger, chilli and spices for 2 minutes until fragrant
Add the roasted veggies and stock and boil
Simmer for 15 minutes on low
Blend soup in batches using a stick mixer or high speed blender. I was able to pulverise my cardamom pods, but you may want to remove them
Return soup to pot and stir through the coconut milk / cream and cook on low for 5 mins
You may need to add some extra water here, depending on how thick the soup is
Serve with extra coconut cream on top and some warm bread :-)
Notes for FODMAP sufferers:
- This recipe does contain garlic, which can be eliminated.
- The small amount of sweet potato should be fine once split across portions.
- butternut pumpkin can be troublesome for some, so replace with Gray pumpkin if you need to.