Pumpkin, Sweet Potato, Carrot, Ginger Soup
Pumpkin, Sweet Potato, Carrot, Ginger Soup

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, pumpkin, sweet potato, carrot, ginger soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Pumpkin, Sweet Potato, Carrot, Ginger Soup is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Pumpkin, Sweet Potato, Carrot, Ginger Soup is something which I’ve loved my whole life. They’re nice and they look wonderful.

This vegan pumpkin and sweet potato soup is a Fall staple! The combination of pumpkin puree, sweet potatoes, red lentils, fresh ginger, and coconut milk is incredibly delicious and festive! This recipe is gluten-free, oil-free, and ready to eat in less than one hour!

To begin with this recipe, we have to prepare a few ingredients. You can have pumpkin, sweet potato, carrot, ginger soup using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Pumpkin, Sweet Potato, Carrot, Ginger Soup:
  1. Take Carrots
  2. Get Pumpkin
  3. Make ready Onion
  4. Make ready Sweet Potato
  5. Take Ginger Root
  6. Take Extra Virgin Olive Oil
  7. Take Water
  8. Take Plain Greek Yogurt
  9. Get Vegetable Broth
  10. Take Salt
  11. Get Pepper

The orange colour is intense and heightened by the addition of turmeric. Add the stock/broth, cover and bring to the boil. Take off the heat, then carefully use a stick blender or a blender to whiz the soup until nice and smooth. Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture.

Instructions to make Pumpkin, Sweet Potato, Carrot, Ginger Soup:
  1. Chop all raw vegetables into similar sized chunks.
  2. Add olive oil and onions into bottom of a pot and cook for 2-3 minutes.
  3. Add water, carrots, pumpkin, ginger, sweet potato, salt, and pepper to the pot.
  4. Let cook until all vegetables are thoroughly cooked.
  5. Purée the mixture with a hand blender.
  6. Add the yogurt and let cook for additional 10 minutes.
  7. Enjoy!
  8. Makes 22 servings of 150g each. be careful of the amount of ginger you add

Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup. Carrot Substitutions: You can use butternut squash, canned pumpkin puree, or parsnips instead of carrots. Sweet Potato Substitute: Peeled russet potatoes can be used instead of sweet potatoes to get a similar soup consistency. Canned Coconut Milk Substitute: To make this soup without coconut milk, you can substitute unsweetened almond milk or unsweetened cashew milk. Add stock (and more water if needed to cover the veggies) and bring to a boil.

So that is going to wrap this up for this special food pumpkin, sweet potato, carrot, ginger soup recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!