Spiced Carrot and Pumpkin Soup
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
1. 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.
2. Pour on the hot stock & simmer for 10- 15 minutes until the vegetables are cooked through.
3. 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
4. Serve with a little chopped coriander & a swirl of olive oil.