If you want a nice creamy, warm and light soup then this coconut pumpkin carrot soup recipe is for you.
Soup in the Caribbean is known for being a broth with meat, vegetables and broth. However, in this recipe we decided to make more vegan and vegetarian friendly by using pumpkins and carrots. This soup is really easy to make, you just need fresh pumpkins, carrots and coconut milk and of course a blender.
In addition to pumpkin and carrots, we added coconut milk to the recipe which gave this coconut pumpkin carrot soup an amazing taste.
Coconut Pumpkin Carrot Soup
This coconut pumpkin carrot soup is a a creamy, healthy, vegetarian and vegan friendly recipe that is great to warm you during the fall.
Ingredients
- 4 medium Carrots peeled and cut into chunks
- 1 medium Pumpkin peeled and deseeded, cut into chunks
- 1 & 1/2 cups Coconut milk at room temperature
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Ground ginger
- 1/4 tsp Ground cloves
- Pinch of black pepper
- Pinch of salt
Instructions
- Boil the pumpkin and carrots for 20-30 minutes or until the vegetables are soft. When they are done drain.
- Blend the carrots, pumpkin, coconut milk, ground cloves, ground ginger, ground cinnamon, ground nutmeg, pinch of salt and pinch of black pepper.
- Blend everything until it is smooth.
- Pour the soup mixture back to a pot and warm over medium heat for 1-2 minutes.
