Here's one of my big classics of autumn/winter season, a good essential among my common recipes repertory. There is nothing better than a nice hot soup to warm us up. It is in addition one of those great convenient dishes for a light yet saciating dinner. There are multitude of combinations but this is one of my favourites. The slightly spicy touch and the sweetness and creaminess of the coconut cream are the perfect match with the pumpkin and the carrots.
Additionally if you have a last minute meal to prepare for friends coming home to dinner and you have no idea what to prepare that does not incur beforehand preparation this one is a perfect option. You just need to serve it on a bowl with a few roasted pumpkin or sesame seeds, some chopped fresh cilantro or parsley sprinkled over it, some salt flakes and a drizzle of coconut cream and... ta-dah!!
So here's the recipe for this yummy carrot and pumpkin soup with coconut cream.
CARROT AND PUMPKIN SOUP WITH COCONUT CREAM RECIPE
INGREDIENTS : (Serves 3 - 4)
- 5 carrots
- 500 gr. pumpkin (half a small pumpkin)
- 1 turnip
- 1 potato
- 1 shallot or small onion
- 1 garlic clove
- 1 piece of fresh ginger
- 400 ml. vegetable stock or water
- 1 tbsp. virgin coconut oil
- 200 ml. coconut milk/cream
- Salt, black pepper, nutmeg and cayenne pepper
ELABORATION :
- Peel and cut in to medium chunks all the vegetables and the ginger.
- Pour the coconut oil in a casserole, all the vegetables and the ginger, salt and pepper, the nutmeg and a pinch of cayenne pepper and sauté at medium-high heat for a few minutes until it gets golden.
- Then add the broth or water and cook for around 15-20 minutes or until they are well cooked.
- Remove half of the broth and set aside.
- Use a blender or food processor at high speed to blend until smooth. Add more or less broth depending how thick you like it.
- Test and add some more salt and pepper to taste.
- Pour the coconut milk, blend a few seconds and ready to serve.
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