Pumpkin and Carrot soup

This season needs an immune boosting soup like this one that is rich in vitamins and minerals. A well balance taste between sweetness and hearty flavours that warms you up.

GF   DF   V   VG


1 whole butternut squash
1 kg carrots
1 brown onion
2-3 cloves garlic
1 inch ginger
1 can coconut milk
2 tablespoon chicken/ vegetable stock
2 teaspoon ground paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon cayenne pepper
Pink salt
White pepper


  1. Start by washing, peeling and chopping all ingredients
  2. Put a big pot on medium heat and fry up your chopped onion in coconut oil until soft
  3. Add chopped carrots, squash and garlic to the pot. Top up with hot water so the veggies are almost covered (around 6-8 cups)
  4. Stir around and add the stock. Get the heat up, cover the pot with a lid and let cook for 20-30 min until everything is soft
  5. Take off the pot from the heat and with a hand mixture blend it all together to a smooth paste
  6. Next add all the spices and the coconut milk. Place back on the heat and let it cook until softly boiling
  7. All done! Beautiful to serve as it is or add some crunchy cashews on top

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