Ginger Carrot Pumpkin Soup

Ginger Carrot Pumpkin Soup: A Cozy Winter Warmer

Ingredients

• 1 small red onion
• 2 cups diced carrots
• 3 cups diced butternut squash or non-stringy pumpkin
• Olive oil for roasting
• Crushed garlic
• 1 teaspoon Tony Ferguson Ground Ginger Spice
• A pinch Tony Ferguson Turmeric Spice
• ⅓ cup Tony Ferguson Nutritional Yeast Flakes
• 400ml coconut cream
• 2 cups vegetable stock
• 1 teaspoon white miso paste (optional)
• Salt and pepper to taste
• Sesame seeds to serve

Directions

1. Roast the Vegetables: Preheat your oven to 180 degrees Celsius. Place the diced carrots and pumpkin on a roasting tray. Drizzle with olive oil, and sprinkle with salt, pepper, and a touch of garlic. Roast for 20 minutes until tender and slightly caramelised.
2. Prepare the Base: Allow the roasted vegetables to cool slightly. In a large pot, heat some olive oil over medium heat. Add the chopped red onion and sauté until translucent. Add garlic, Tony Ferguson Ground Ginger Spice, and a pinch of Tony Ferguson Turmeric Spice for extra flavour.
3. Combine Ingredients: Add the roasted vegetables to the pot with the onions. Pour in the coconut cream, vegetable stock, miso paste (if using), and Tony Ferguson Nutritional Yeast Flakes. Stir well to combine all the ingredients.
4. Simmer and Blend: Let the soup simmer for 15-20 minutes until the flavours meld together and the vegetables are fully tender. Allow the soup to cool slightly before blending to avoid any hot splashes.
5. Blend and Serve: Use an immersion blender or transfer the soup to a blender in batches. Blend until smooth and creamy. Adjust the seasoning with more salt and pepper if needed. Serve the soup hot, garnished with a drizzle of coconut cream and a sprinkle of toasted sesame seeds for a delightful crunch.

Tips for the Perfect Bowl:

• Add Garlic: Roasting the vegetables with garlic enhances the overall flavour of the soup.
• Adjust Consistency: If you prefer a thinner soup, add a bit more vegetable stock or water while blending.
• Garnish Creatively: Top with fresh herbs like cilantro or parsley for an added burst of freshness.

This Ginger Carrot Pumpkin Soup is more than just a meal; it’s a comforting embrace in a bowl. The combination of sweet, roasted vegetables with the warmth of ginger and the creaminess of coconut makes it a must-try recipe for the winter season. So, gather your ingredients, get cosy, and enjoy this delicious soup that promises to keep you warm and satisfied. Happy cooking!