Coconut Curry Carrot & Pumpkin Soup
Coconut Curry Carrot & Pumpkin Soup is a gluten free, dairy free, and pescatarian recipe with 4 servings. This soup has 206 calories, 3g of protein, and 9g of fat per serving. For $2.63 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up fish sauce, carrot, pumpkin puree, and a few other things to make it today. It is brought to you by Sumptuous Spoonfuls. 28 people have made this recipe and would make it again. It is perfect for Winter. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Indian cuisine. Overall, this recipe earns a good spoonacular score of 58%. Similar recipes include Thai Coconut Curry Carrot Soup, Coconut-curry Pumpkin Soup, and Pumpkin-Carrot Soup Shooters with Coconut Cream.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 Tablespoon brown sugar
1 1/4 cup peeled chopped carrot
1 Tablespoon finely chopped hot pepper such as cayenne or jalapeno (adjust up or down to taste)
2 stalks celery, chopped
1 Tablespoon fish sauce
3 cloves of garlic, peeled and chopped
1 can light coconut milk
1/2 Tablespoon olive oil
1 onion, peeled and chopped
2 cups pumpkin puree
Salt & pepper, to taste
1 1/2 Tablespoons red Thai curry paste
4 cups chicken or vegetable broth
Equipment:
sauce pan
blender
Cooking instruction summary:
In a medium saucepan, heat the olive oil over medium heat, then add the celery, onion, carrot and garlic and saute until all the veggies are tender. Add the pumpkin, broth, curry paste, fish sauce and brown sugar. Bring to a boil, then reduce heat to a simmer and let cook for about 15 - 20 minutes to give the flavors time to meld. Add the hot pepper and salt & pepper to taste.Let the soup cool slightly, then put in a blender with the coconut milk and blend until smooth. Put the soup back in the saucepan and heat back up to serving temperature. Serve hot with pepitas (pumpkin seeds) and snipped green onion/cilantro for garnish.
Step by step:
1. In a medium saucepan, heat the olive oil over medium heat, then add the celery, onion, carrot and garlic and saute until all the veggies are tender.
2. Add the pumpkin, broth, curry paste, fish sauce and brown sugar. Bring to a boil, then reduce heat to a simmer and let cook for about 15 - 20 minutes to give the flavors time to meld.
3. Add the hot pepper and salt & pepper to taste.
4. Let the soup cool slightly, then put in a blender with the coconut milk and blend until smooth.
5. Put the soup back in the saucepan and heat back up to serving temperature.
6. Serve hot with pepitas (pumpkin seeds) and snipped green onion/cilantro for garnish.
Nutrition Information:
covered percent of daily need
