Carrot pumpkin soup
This soup is made of 1 kg of vegetables!
Only four ingredients,.. it has a creamy taste because of the coconut milk.
We advise you to use a yeast free bouillon.
Ingredients
For 4 servings:
400 g pumpkin
600 g carrots
400 ml coconut milk
Bouillon (yeast free)
Sea salt and pepper to taste
Preparation
1. Wash and cut the carrots into large pieces.
2. Peel the pumpkin and cut it into pieces. If you have a firm pumpkin, put it in the oven for a while so that the pumpkin becomes soft enough to carve.
3. Place the carrots and pumpkin in a large saucepan and add water to just cover them.
4. Boil the vegetables in the water until done. You can use a fork to check if they are done. You can then easily pierce through.
5. Drain the vegetables, keeping about 250 ml of water from the cooking liquid.
6. Add the coconut milk and blend with a blender until you have a nice, smooth mixture.
7. Add sea salt and pepper to taste.
Enjoy!
