Curried Pumpkin and Carrot Soup
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A Note from Feedfeed
Warm up with a bowl of this sweet and spicy Curried Pumpkin and Carrot Soup. Serve with a drizzle of vegan yogurt, cilantro and pepitas for extra flavor and texture.
Check out our Vegan Hub Page for all things vegan like Vegan Snacks, Vegan Lunch, Vegan Entertaining!
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- Recipe Card
Recipe Card
ingredients
- 1 white onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 3 large carrots, chopped
- Half a large pumpkin, chopped into chunks
- 2 teaspoons vegetable stock powder
- 750 millileters water
- 400 millileters coconut cream
- Salt and pepper
- Olive oil
ingredients
Spiced yogurt
- 1/4 cup coconut yogurt
- 1 teaspoon curry powder
Method
Step 1
In a large pot, fry the onion and garlic with some olive oil until translucent.
Step 2
Add carrots and pumpkin along with the curry powder, cayenne pepper and ground ginger.
Step 3
Pour in the vegetable stock and bring the pot to a boil.
Step 4
Once boiling turn the heat down and simmer for roughly 20 minutes until the pumpkin and carrots are soft.
Step 5
Once soft pour in the coconut cream and add the salt and pepper.
Step 6
Puree with a handheld blender. Serve with a swirl of the spiced yogurt, some pumpkin seeds and parsley or coriander.