This soup is seriously delish and a family favourite. I first posted it a few years back and have since played around with the ingredients.
Packed full of immune boosting carrots, sweet potato, pumpkin and garlic – the hit of curry adds soothing warmth and the lite coconut milk adds a fragrant twist.
It’s perfect if you’re feeling unwell or rundown. A bowl of delicious goodness!
I made a big pot on Saturday when my hubby was feeling sick; almost losing his voice – which is always a worry when talking is what you do for a living. Eeek!
Baz had two big bowls and Chloe and Ava enjoyed it poured over a slice of wholemeal and quinoa pane di case. YUM!
Chloe asked for three helpings saying ‘Mooorreeee!’ each time.
If you think curry in a soup sounds a bit strange, don’t worry. So did I – until I tasted this soup and OH. MY. GOODNESS.
1kg pumpkin, Kent or Jap, peeled and chopped
1 medium sweet potato, peeled and chopped
3 medium carrots, peeled and chopped
3 cloves garlic, minced
2 small brown onions, chopped
1 400ml can of lite coconut milk
2 tspn curry powder
Salt to taste
4 cups vegetable stock (I use Massel stock cubes)
1) Heat oil in a large saucepan over a medium heat, add onion, carrots, sweet potato, pumpkin, garlic and curry powder. Cook for 5 – 8 minutes until the carrots are soft.
2) Pour in vegetable stock and bring to the boil. Reduce heat to medium low, cover and simmer for 10 minutes.
3) Stir in coconut milk and salt. Then, after making sure the pumpkin, carrots and sweet potato are cooked, use a Bamix to blend the soup or transfer to a food processor and puree until smooth.
4) Serve with a dash of Greek yoghurt or coconut milk, coriander and fresh warm bread.
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What’s your favourite soup?
How do you speed up recovery when you’re sick?0