Carrot soup with pumpkin puree with herbs and spices is a wonderful way to embrace autumn’s chill.
The rich silky orange texture is full of anti-oxidants and warming herbs to heal the body and chase away cold and damp.
Enjoy this with a fresh salad and baguette for lunch or a light dinner.
2-3 carrots, chopped
1 cup pumpkin puree
1 onion, chopped small
1 14 oz. can coconut milk
1 clove garlic, chopped
1 tsp. fresh ginger, minced or 1/2 tsp. dried
1 3/4 cup chicken broth
1 1/2 tsp. curry powder
1 tsp. paprika
sea salt, to taste
Saute the onions and garlic until soft and translucent. Simmer the carrots,ginger and curry powder in broth until the carrots are soft.
Add onions and garlic to the carrot broth, then add pumpkin puree and cook for 15 more minutes. Serve with crusty bread.
