Fall into the season with Pumpkin and Carrot Soup

Fall into the season with Pumpkin and Carrot Soup

This fall, gather your family around a warm comforting meal that is not only tasty but also nutritious. Filled with nutrients and superfoods to fight away colds, this soup will load your body with turmeric, garlic, ginger, pumpkins and carrots. 


1 medium brown onion cut into thin wedges
3 cloves garlic sliced
5 large carrots chopped
300 g ken pumpkin seeded, peeled and cut into 3cm chunks 
2 tbsp avocado oil
1 cup dried red lentils 
1.5 L vegetable stock
8 sprigs fresh thyme
2 tsp freshly grated ginger
garnish with greek yogurt 

  1. Preheat oven to 400F
  2. Place onion, garlic, carrots and pumpkin on a baking tray and add oil and turmeric and toss until coated.
  3. Roast vegetables for 25 mins.
  4. While vegetables are roasting, put lentils, stock, thyme and ginger into a large sauce-pan. Cover and bring to a simmer, remove lid and cook uncovered for 30 mins. 
  5. Add roasted vegetables to lentil mixture and simmer for another 5 mins.
  6. Use an immersion blender to blend the soup to a consistency of your liking or puree in a blender.
  7. Serve with a dollop of yogurt. 
Recipe provided by www.wholefoodbellies.comwww.wholefoodbellies.com. 


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