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      Roasted Pumpkin and Carrot Soup

      • November 30, 2016
      1024 768 Curry Girls Kitchen


      Roasted Pumpkin and Carrot Soup

      1 Leek, white part only (2 cups) , or 1 onion rough chopped (either works)

      1 large shallot, rough chopped (optional)

      2-3 garlic cloves, minced

      4 Cups winter squash, rough chopped in large cubes

      2 Cups or more carrots, rough copped or halved

      1 parsnip, peeled and rough chopped

      Olive oil

      Celtic sea salt

      Fresh ground pepper

      4 Cups stock; homemade chicken, vegetable stock, or NO-Chicken Stock

      1 Can coconut  (optional – for added creaminess)

      *watch recipe video HERE!



      1. In a large bowl, mix together pumpkin, parsnip, carrots, minced garlic, sea salt and enough olive oil to “wet” the vegetables.
      2. Place vegetables on a parchment lined baking sheet.
      3. Bake in a preheated 350 degree oven for 45 minutes-1 hour until nice and browned
      4. In a heated 6 quart soup pot add 2 Tbl. olive oil, shallots and leeks or onions. Cooking the vegetables down until softened. Remove from heat and keep covered.
      5. Add roasted vegetables and stock/broth into the soup pot. If adding coconut or nut milk, add here.
      6. Bring to a boil and simmer soup for 10-15 minutes.
      7. Puree soup using a hand immersion blender or for added creamy texture, add small batches of soup into a blender. Easier and a bit safer if soup has cooled. Carefully blend until desired consistency.
      8. Serve garnished with finely chopped basil and thyme.