Roasted Pumpkin & Carrot Soup
Roasted Pumpkin & Carrot Soup
This warm, comforting soup is bursting with nutritional goodness. One of the key highlights of this soup lies in its abundance of beta-carotene. Both pumpkin and carrots are rich in this important nutrient. Beta-carotene is a precursor to vitamin A, a vital nutrient known for its role in promoting good vision, supporting a healthy immune system, and maintaining healthy skin.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 600kg pumpkin, peeled & diced
- 2 large carrots, peeled & roughly chopped
- 1 tsp ground cumin
- Pinch sea salt
- 1 tbsp raw honey or pure maple syrup
- 1 tsp turmeric powder
- 1 tsp ginger powder
- 1 small onion, finely chopped
- ¼ tsp chilli flakes (optional)
- 2-3 cloves garlic, minced
- 1L vegetable stock
Method
- Preheat oven to 180°C. Line 2 baking trays with baking paper.
- Place carrot and pumpkin pieces on two baking trays and drizzle in olive oil, honey, ground cumin and sea salt.
- Place in the oven for 30-40 mins, or until cooked through
- In a large pot over medium heat, add some olive oil. Sauté onions for 4 minutes and then add turmeric, ginger, garlic and chilli flakes.
- Add cooked carrots, pumpkin and vegetable stock and cook on medium temperature for 25 mins.
- Using a hand blender, blend until you have a smooth consistency.
- Divide into bowls and top with desired toppings.
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