This is a comforting soup that delivers a powerful dose of beta-carotene from both the pumpkin and carrots. Our body converts beta-carotene into vitamin A, which helps promote healthy skin, an efficient immune system, and good eye health. This soup is so tasty and will warm and nourish you on a cool fall or winter evening. Roasting the carrots allows their natural sugars to caramelize, giving this soup a sweet and nutty flavor. I’ll often double this recipe so I have leftovers that I can easily reheat for weekday lunches and dinners.
Ingredients
(serves 4)
1 15 ounce can of pumpkin puree
10 large carrots, peeled and halved lengthwise
1 yellow onion, diced
3 cloves of garlic, minced
4 cups vegetable broth
1 cup coconut milk
2 tbsp avocado oil
1 tbsp coconut oil
½ tsp pumpkin pie spice (or cinnamon)
Salt and pepper to taste
Directions
Preheat oven to 425 degrees
On a baking sheet, toss carrots with avocado oil, salt and pepper.
Roast for 35-40 minutes or until browned and tender
Once carrots are almost finished roasting (with about 10 minutes left), heat coconut oil in a large pot over medium heat. Add onions and a pinch of salt. Sautee until soft and translucent. Add the garlic and cook for about a minute, stirring frequently.
Add in carrots, pumpkin, broth, and another pinch of salt. Stir and then bring to a simmer.
Add in coconut milk and pumpkin pie spice. Stir.
Using an immersion blender or high speed blender (my preference), blend the soup ingredients until smooth. Taste and adjust seasonings if needed.
Optional: serve with a drizzle of coconut milk and toasted pumpkin seeds.
