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 mustard seeds
1 tsp coriander
1/2 tsp chilli flakes
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 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 :-)
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 mustard seeds
1 tsp coriander
1/2 tsp chilli flakes
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 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.