All recipes / Pumpkin Carrot Soup
Pumpkin Carrot Soup
A rich and flavorful soup made with in-season ingredients, perfect for a cozy night in. Enjoy the next day for lunch or meal-prep ahead of time! This recipe was made by our friend, Lindsey Baruch, @lindseyeatsla.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
1 teaspoon coconut oil
2 cups butternut squash
1/2 cup Califia Farms Unsweetened Almondmilk
1/2 white onion, chopped
2 garlic cloves, minced
3 carrots, roughly chopped
1/2 cup canned canned pumpkin
1/2 teaspoon curry powder
4 cups vegetable stock
1 thumb ginger
1 cup full fat canned coconut milk
1/8th teaspoon chili powder
1 stick lemongrass
Salt and pepper to taste
Directions
01
In a dutch oven or deep pot, add your coconut oil on low. Then, add your onions, garlic, ginger, and lemongrass, allowing it to sweat for 1-2 minutes on medium-high.
02
Add in your butternut squash, carrots, curry powder, and chili powder. Mix well.
03
Add your pumpkin puree, your stock, and seasoning and mix well.
04
Let the soup simmer until all the vegetables are fork tender. Then, blend with an immersion blender or in a blender with the fill cap removed to let steam out while blending.
05
Once fully blended and smooth, add our Unsweetend Almondmilk and your can of coconut milk.
06
Adjust salt to taste and serve!
