It is very much feeling like soup time right now. Our weather is sometimes wonderfully hot still in the day but by the late afternoon it starts feel a little chilly and a saucepan of soup is what springs to mind to prepare for dinner on such nights. My favourite soups are in the 'Veet's Cuisine' delicious vegetarian recipes, Greek Lentil, Minestrone Verde, Laksa and Spinach and Pea.

However this little soup which was a creation from what I had left in my fridge the other week, is a divine new addition. Make the whole quantity eat it the night of making and then the next day and freeze the rest for a rainy and drizzly cold day when you really don't even want to get off the couch to cook.

Carrot and Pumpkin Soup with Coconut and Kaffir Lime

1 small butternut pumpkin cut into rough chunks

4 medium carrots cut into rough chunks

1 to 2 tsp organic gluten free herb salt

6 kaffir lime leaves

3 lemongrass stalks

1 to 2 tsp grated ginger

1 to 2 cloves garlic minced(optional)

2 chillies (optional)

1 small Spanish onion diced finely

Splash of oil

filtered water to cover the vegetables

200 ml coconut milk

salt and pepper to taste

In a saucepan place the onion, ginger, oil, lemon grass, kaffir lime leaves and garlic and chilli if using.  Sautee for a few minutes then add the pumpkin, carrot and herb salt.  Cover with water and bring to the boil, then simmer for 15 minutes or until carrot and pumpkin are cooked through.  Remove from the heat and take out the kaffir lime leaves and lemongrass stalks. Process or mash the veggies until smooth then add the coconut milk. Serve with a tempeh cake (recipe in Veet's Cuisine) or a few slices of fried tempeh.

Categories:Soups

Tags:carrots kaffir lime lemongrass pumpkins

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