Vegan Pumpkin Saffron and Carrot Soup
Ingredients
- 5 tablespoons olive oil
- 1 onion sliced
- 4 garlic cloves diced finely
- 2 teaspoons curry powder
- 500 grams of pumpkin
- 1 medium sized potato
- 2 carrots
- 1/4 teaspoon of saffron
- 1.25 liters of vegan stock
- 1 cup of coconut milk
- 2 teaspoons of sea salt
- Ground pepper
- Pumpkin seeds
- Chia seeds
- Sunflower seeds
Preparation
Heat olive oil in a deep pan and add onion. Cook over medium heat until soft.
Add garlic and curry powder and stir for a few minutes.
Add pumpkin, carrot, potato, and saffron.
Stir often, being careful not to burn the onion, for about 15-20 minutes.
Pour in the vegan stock and gently simmer for 20 minutes until vegetables are soft and tender.
Transfer to a blender in batches and blend carefully.
Add back to the pan and add coconut milk, salt, and pepper.
Stir until all blended.
Tips
Be careful when blending, as blenders can be tricky with very hot ingredients.
