Coconut Curry Carrot & Pumpkin Soup

Coconut Curry Carrot & Pumpkin Soup is a gluten free, dairy free, and pescatarian recipe with 4 servings. This soup has 206 calories, 3g of protein, and 9g of fat per serving. For $2.63 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up fish sauce, carrot, pumpkin puree, and a few other things to make it today. It is brought to you by Sumptuous Spoonfuls. 28 people have made this recipe and would make it again. It is perfect for Winter. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Indian cuisine. Overall, this recipe earns a good spoonacular score of 58%. Similar recipes include Thai Coconut Curry Carrot Soup, Coconut-curry Pumpkin Soup, and Pumpkin-Carrot Soup Shooters with Coconut Cream.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 Tablespoon brown sugar

1 1/4 cup peeled chopped carrot

1 Tablespoon finely chopped hot pepper such as cayenne or jalapeno (adjust up or down to taste)

2 stalks celery, chopped

1 Tablespoon fish sauce

3 cloves of garlic, peeled and chopped

1 can light coconut milk

1/2 Tablespoon olive oil

1 onion, peeled and chopped

2 cups pumpkin puree

Salt & pepper, to taste

1 1/2 Tablespoons red Thai curry paste

4 cups chicken or vegetable broth

Equipment:

sauce pan

blender

Cooking instruction summary:

In a medium saucepan, heat the olive oil over medium heat, then add the celery, onion, carrot and garlic and saute until all the veggies are tender. Add the pumpkin, broth, curry paste, fish sauce and brown sugar. Bring to a boil, then reduce heat to a simmer and let cook for about 15 - 20 minutes to give the flavors time to meld. Add the hot pepper and salt & pepper to taste.Let the soup cool slightly, then put in a blender with the coconut milk and blend until smooth. Put the soup back in the saucepan and heat back up to serving temperature. Serve hot with pepitas (pumpkin seeds) and snipped green onion/cilantro for garnish.

 

Step by step:


1. In a medium saucepan, heat the olive oil over medium heat, then add the celery, onion, carrot and garlic and saute until all the veggies are tender.

2. Add the pumpkin, broth, curry paste, fish sauce and brown sugar. Bring to a boil, then reduce heat to a simmer and let cook for about 15 - 20 minutes to give the flavors time to meld.

3. Add the hot pepper and salt & pepper to taste.

4. Let the soup cool slightly, then put in a blender with the coconut milk and blend until smooth.

5. Put the soup back in the saucepan and heat back up to serving temperature.

6. Serve hot with pepitas (pumpkin seeds) and snipped green onion/cilantro for garnish.


Nutrition Information:

Quickview
205k Calories
2g Protein
9g Total Fat
28g Carbs
10% Health Score
Limit These
Calories
205k
10%

Fat
9g
14%

  Saturated Fat
7g
44%

Carbohydrates
28g
9%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
1619mg
70%

Get Enough Of These
Protein
2g
6%

Vitamin A
27744IU
555%

Vitamin K
32µg
31%

Fiber
6g
24%

Manganese
0.37mg
19%

Vitamin E
2mg
15%

Potassium
523mg
15%

Vitamin C
12mg
15%

Iron
2mg
13%

Vitamin B6
0.25mg
12%

Magnesium
48mg
12%

Folate
38µg
10%

Copper
0.18mg
9%

Calcium
77mg
8%

Phosphorus
77mg
8%

Vitamin B2
0.12mg
7%

Vitamin B5
0.7mg
7%

Vitamin B3
1mg
6%

Vitamin B1
0.08mg
5%

Zinc
0.44mg
3%

Selenium
1µg
2%

covered percent of daily need
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