Pumpkin Carrot Soup

This Pumpkin Carrot Soup is a rich and creamy soup that makes a lovely vegan option. It’s ready quickly, so you can spend less time cooking and more time eating.

Prep Time5

Cook Time25

Total Time30

Servings:

Calories: 150kcal

Author: Karin and Ken

Ingredients

2-3 tablespoons coconut oil
4 carrots roughly chopped (about 2 cups)
3 yellow onions large diced
8 cups vegetable broth low sodium
2 cans pumpkin puree 29-ounce
2 tablespoons garlic cloves minced
2 tablespoons fresh ginger chopped
4 teaspoons dried thyme
1 tablespoons sea salt
2 teaspoons ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground clove
2 cans coconut milk 13.5-ounce

Instructions

Melt coconut oil over medium heat in a large soup pot. Add onion and carrots and cook for about 10 minutes.
Add ginger and cook for another 3 minutes. Then garlic and just until fragrant.
Place all remaining ingredients, except for the coconut milk, into the pot and bring to a boil.
Lower the heat and cook for about 20 minutes keeping a rolling boil.
Use an immersion blender (or high-powered blender) to puree the soup fully then add it back to the pot.
Pour in coconut milk keep on low heat until warmed through.

Notes

If you find that the soup is too watery, you can make a cornstarch slurry to thicken it up.
You may prepare this pumpkin carrot soup in the Instant Pot instead.
Watch the heat when you add the coconut milk so it doesn’t separate and curdle.

Nutrition