Roasted Pumpkin and Carrot Soup

Roasted vegtable soup = Winter warming win, the roasted vegetables intensely flavoured, sweeter and more mellow. Fab for lunch or on a bitter cold day with a big chunk of wholemeal bread and some cheese. 

​For me, soup perfection!

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What You Need:

• 1kg pumpkin, cut into 1cm pieces
• 800g carrots, cut into 1cm pieces
• ¼ cup olive oil
• 2 brown onions, thinly sliced
• sea salt
• 2 garlic cloves, crushed
• 1 tbsp mustard seeds
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp ground cardamon
• ½ tsp chilli powder (optional)
• 4 cups vegetable stock
• natural unsweetened yoghurt to serve
• wholemeal loaf or flat bread to serve

What to Do:

1. Preheat oven to 210°C. Place pumpkin and carrot in lined roasting pan drizzle over 2 Tbsp oil and toss to coat. Roast 30-35 minutes or until golden and tender.

 

1. Heat remaining oil in large saucepan over medium heat. Add onion and salt. Cook on low, stirring often for 20 minutes or until soft. Add garlic, mustard seeds, coriander, cumin, tumeric, cardamon and chilli powder. Cook, stirring, for 2 minutes until mustard seeds start to pop.

 

1. Add pumpkin, carrot, stock and 2 cups water. Cover and bring to boil over medium heat. Cook, covered, on low for 15 minutes. Uncover. Set aside to cool slightly.

 

1. Blend ½ pumpkin mixture until smooth. Transfer into clean saucepan. Repeat with remaining mixture. Stir over low heat, until heated through.

 

1. Serve with a dollop of natural yoghurt and a wholemeal bread of choice.

Enjoy!