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Roasted Pumpkin and Carrot Soup

Soups
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Today we're making a roasted pumpkin and carrot soup, the kind of comforting bowl meant to be enjoyed slowly, spoonful by spoonful. Roasting the vegetables brings out their natural sweetness, and then we blend them with vegetable broth until reaching our favorite texture. With a pinch of dill and chili flakes, it's a simple recipe packed with flavor.

Prep: 10 minCook: 45 minServes: 6
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Ingredients

Here are the ingredients you need

  • 1 roasted pumpkin (or butternut squash)
  • 6 medium roasted carrots
  • 1 splash of extra virgin olive oil
  • Pink Himalayan salt
  • Garlic powder
  • Onion powder
  • Dill
  • Chili flakes
  • Homemade vegetable broth (or whatever you have on hand)

Step by step

Method

  1. 1Roast the pumpkin and carrots for 40-45min at 180ºC, then let cool slightly.
  2. 2Add all the ingredients into your blender or food processor.
  3. 3Blend thoroughly until you get a smooth, silky texture.
  4. 4Add broth gradually until it reaches your desired consistency.
  5. 5Taste and adjust the salt.
  6. 6All done! Time to enjoy our ROASTED PUMPKIN AND CARROT SOUP

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