Creamy Vegan Pumpkin Carrot Soup with Saffron
Ingredients
- 5 tablespoons olive oil
- 1 onion
- 4 garlic cloves
- 2 teaspoons curry powder
- 500 grams pumpkin
- 1 medium potato
- 2 carrots
- 1/4 teaspoon saffron
- 1.25 liters vegan stock
- 1 cup coconut milk
- 2 teaspoons sea salt
- Ground pepper
Garnishes
- 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 for 15-20 minutes to avoid burning.
Pour in the vegan stock and gently simmer for 20 minutes until the vegetables are soft and tender.
Transfer the mixture to a blender in batches and blend carefully due to hot ingredients.
Return the blended mixture to the pan, add coconut milk, salt, and pepper, and stir until well combined.
