Vegan carrot pumpkin soup
The days are getting shorter and it’s getting colder again. The perfect moment for this vegan carrot-pumpkin soup. This soup is delicious and definitely worth trying at home. We personally prefer to eat the soup when it’s raining outside so that we feel completely cheered up again.
What do you need?
Ingredients for 4 people:
- 1 butternut squash or small orange pumpkin (in cubes)
- 1 carrot
- 1 red onion
- 1/2 orange, cut in half with peel
- cloves of 1 garlic bulb (still in skin)
- olive oil
- 800-1000 ml vegetable stock (1-2 stock cubes)
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin powder
- 1/4 tsp cinnamon
- 1/2 tsp coriander powder
- 1 tbsp apple cider vinegar or lemon juice
How to make the soup?
- Preheat the oven to 200 degrees.
- Cut the pumpkin into cubes, the carrot into slices and the onion into chunks.
- Place half of the orange, flesh side up, on a baking tray along with the carrot, pumpkin, red onion and garlic cloves. Drizzle some olive oil over it. Mix the vegetables so that the oil is evenly distributed over all the vegetables.
- Roast the vegetables in the oven for about 25-30 minutes. The carrot and pumpkin should have brown edges and the garlic cloves should be soft in their skins.
- Place a large pan on the stove. Press the garlic cloves out of their jackets and put them in the pan with the rest of the roasted vegetables, the herbs (except the vinegar) and 800 ml vegetable stock. Squeeze the roasted orange into the pan, the flesh can also go into the soup. (Watch out, this can be very hot!)
- Heat the soup well, add the apple cider vinegar and use the immersion blender. If you think the soup is too thick, you can add more vegetable stock.
Tips for garnish: Fresh coriander, slivered almonds, little bit of soy sauce.