Usually I begin to miss the colors around this time of year: spring is almost here, but you cannot see this at the market nor in the flower gardens in the street. That is why I chose the vegetables for this soup for their bright colors: luckily, carrots, beet root and pumpkin are in season all winter long. I spiced things up a bit with some curry, and added a touch of coconut cream for even more creaminess.
You’ll see, this soup practically cooks itself, all you need is an oven and a food processor/blender. I loved its color so much that I spent a lot more time taking photos than actually cooking. 🙂
Ingredients for 6-8 servings:
1 small/medium beet root (200g)
3 medium carrots (200g)
half of one smallish pumpkin (500g)
1 teaspoon curry powder (I used garam masala)
100-150 ml or 0.25 cup coconut cream (to taste)
pinch of salt
1-1.5 L or 4-6 cups of vegetable broth (depending on how creamy you’d like your soup)
1-1.5 L or 4-6 cups of vegetable broth (depending on how creamy you’d like your soup)
To make this quicker and easier, I use a mix of dried veggies and hot water as vegetable broth.
- Preheat your oven to 200 C / 390 F.
- Wash, scrub veggies, and place them on a baking tray previously lined with aluminium foil to spare yourself some dishwashing. 🙂
- Roast them until soft: try sticking in a fork or knife.
- Once roasted and cool, peel beets and scoop out pumpkin puree. Cut beets and carrots to biggish chunks.
- Now put everything in a food processor or blender, add spices, vegetable broth in several portions and finally coconut cream. Taste check for spices and coconut cream. (My food processor couldn’t take all of this at once so I worked in two portions.)
This is not the kind of soup you want to eat in huge portions, as its really satiating thanks to all that veggie goodness and fibers. We had some of this before dinner to warm up. 🙂 You can decorate with some coconut cream or sliced almonds, if you feel like it. The whole bunch of creamsoup described in this recipe contains approx. 70g of carbs.
What a pretty soup 🙂 I can relate — I often spend more time styling my food than actually making it, but it makes me happier eating it, and that makes it healthier too in a way 🙂
Lovely train of thoughts! 🙂