Funch Recipe: Roast Pumpkin, Carrot and Coconut Soup April 25 2015
This is such an awesome soup leading up to the cooler months. The carrots and pumpkin are rich in carotenoids, which is an antioxidant found in orange pigment food. The ginger and turmeric help boost the immune system, and have powerful anti-inflammatory and antioxidant effects. Red lentils are excellent sources of important vitamins and minerals and help manage blood-sugar levels. Last but not least, we have coconut milk, not only does it add a beautiful richness of flavour but is highly nutritious and rich in fibre, vitamins and minerals (including iron), contributing to the improvement of immune function.
One of my girls was coming down with a cold, and although this did not ‘cure’ her, (bit late in the piece for that) it was a lovely warming and comforting soup for her, and even Miss 9 enjoyed it and I always struggle getting vegetables in to her. With some crusty bread this was an absolute winner and I felt I had done good...
This quantity makes about 8 servings so there is plenty to go around and I did intend to freeze half, but it was so damn good the girls wanted it the following night.
- 2kg Jap pumpkin (any kind will do)
- 2 tbsp olive oil
- Good pinch salt
- 3 x large carrots
- 1cm piece of ginger, grated
- 1/2 tsp turmeric powder or 1cm piece of fresh, grated
- 1/2 onion, chopped
- 8 cups water or vegetable stock
- 1 cup red lentils
- 1 cup organic coconut milk
- Preheat oven to 200 C
- Peel and chop pumpkin in to large pieces
- Wash carrots and chop in to large pieces
- Place carrot and pumpkin pieces on a couple of large baking trays
- Drizzle with olive oil and work it through the vegetables with your fingers, and season with salt and pepper.
- Place tray of vegetables in oven for about 30 mins, until they have softened (but not mushy) and have started to caramelise.
- Whilst vegetables are roasting, heat a splash of olive oil in a large pot/saucepan over medium heat.
- Add onion and cook, stirring for about 10 minutes or until onion softens.
- Add ginger and turmeric and allow all the aromas to develop over low heat for about 5 minutes.
- Once your vegetables have caramelised in the oven add them to the pot and stir through with the ginger and garlic so all the flavours combine.
- Add your 8 cups water or stock and bring to boil.
- Add 1 cup red lentils and allow to simmer.
- Once lentils are cooked, take pot off the stove and puree with a stick blender, can leave in some lumps, doesn’t have to be totally smooth.
- Place over a low heat and stir through a cup of coconut milk and allow to simmer for a further 10 minutes.
- Turn off the heat and ladle in to bowls.
Serve with hot crusty bread, I served it with some Almond and Flaxseed muffins for myself and hubby, which went perfectly with the soup.