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

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, pumpkin, sweet potato, carrot, ginger soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

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 get started with this recipe, we must prepare a few ingredients. You can have pumpkin, sweet potato, carrot, ginger soup using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pumpkin, Sweet Potato, Carrot, Ginger Soup:
  1. Prepare 290 grams Carrots
  2. Make ready 795 grams Pumpkin
  3. Prepare 175 grams Onion
  4. Make ready 580 grams Sweet Potato
  5. Get 10 grams Ginger Root
  6. Take 20 ml Extra Virgin Olive Oil
  7. Take 1 liter Water
  8. Make ready 250 grams Plain Greek Yogurt
  9. Make ready 2 packages Vegetable Broth
  10. Prepare 10 grams Salt
  11. Make ready 5 grams 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. Carrot Substitutions: You can use butternut squash, canned pumpkin puree, or parsnips instead of carrots.

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

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. Once it's boiling, lower heat, add coriander, season with salt, pepper and chili flakes (if using) and simmer until carrots and potato are tender. Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture.

So that is going to wrap it up for this exceptional food pumpkin, sweet potato, carrot, ginger soup recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!