Blog
Monday 9th September 2019Spiced Carrot and Pumpkin Soup
Ingredients
- 3 x Carrots, peeled & finely chopped
- 800g pumpkin, peeled & finely chopped
- 1 x Large white onion, chopped
- 1 Tsp Fresh Chopped Ginger
- 2 Fresh Thyme Sprigs (teared leaves)
- 1 Ltr Hot Vegetable Stock
- 2 Tbsp Extra Virgin Olive Oil
- (sea salt & black pepper to taste)
For the spice mix
- ¼ Tsp Ground Nutmeg
- ½ Tsp Sumac
- ¼ Tsp Ground Coriander
- ½ Paprika
Method
Heat the olive oil in a large pot over a medium heat. Add the onions carrots & pumpkin, followed by the thyme & spice mix. Cook for approx. 10 minutes until the vegetables begin to soften & season to taste
Pour on the hot stock & simmer for 10- 15 minutes until the vegetables are cooked through
Turn off the heat. Allow the soup to cool slightly. Remove a cup full of the stock from the pot. Now liquidize/blend in a food processor until smooth, adding the set aside stock if necessary, until reaching the desired consistency
Serve with a little chopped coriander & a swirl of olive oil.