This soup is anti-inflammatory, packed with veggies, dairy-free (vegan for that matter), higher in protein, AND made all in one pot. It’s smooth, soothing, and not to mention jam packed with nutrients!

Ingredients:

  • 1/8 cup olive oil
  • 1 onion, diced
  • 3 carrots, diced1 zucchini, chopped
  • 500g pumpkin, chopped
  • 300g cauliflower, chopped
  • 5-6 cloves garlic
  • 500ml vegetable stock
  • 1 can coconut milk
  • 1 can chickpeas, drained and rinsed
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1/4-1/2 tsp chili flakes (adjust to taste)
  • 1 tsp turmeric
  • 1 tsp black pepper
  • salt, to taste
  • juice of 1 lemon

Instructions:

Sauté the Vegetables: in a large pot over medium heat, add the olive oil, diced onion, garlic, carrots, and zucchini. Sauté for about 5 minutes until the veggies begin to soften.

Add Seasonings: sprinkle in the paprika, Italian seasoning, and chili flakes (use 1/4 tsp for mild spice or 1/2 tsp for a bigger kick). Stir to coat the vegetables.

Add Remaining Ingredients: add the pumpkin, cauliflower, vegetable stock, and coconut milk to the pot. Stir briefly, then cover with a lid. Allow the soup to come to a boil, then reduce the heat to a simmer.

Simmer Until Tender: simmer, covered, for 10-15 minutes, or until the vegetables are fork-tender.

Blend the Soup: uncover the pot. Use an immersion blender to blend the soup until smooth. (If you don’t have an immersion blender, transfer the soup to a regular blender in batches.)

Add Final Seasonings: once smooth, add the turmeric, black pepper, salt to taste, and lemon juice. Blend once more to incorporate the seasonings, which will give the soup a vibrant orange color.

Serve and Garnish: ladle the soup into bowls and top with freshly chopped chives and a drizzle of coconut milk if desired. For extra heartiness, garnish with crumbled feta cheese and avocado slices.

Watch the video below for a visual step by step!

Creamy Carrot Pumpkin Soup

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Ingredients
  

  • 1/8 cup olive oil
  • 1 onion diced
  • 3 carrots diced1 zucchini, chopped
  • 500 g pumpkin chopped
  • 300 g cauliflower chopped
  • 5-6 cloves garlic
  • 500 ml vegetable stock
  • 1 can coconut milk
  • 1 can chickpeas drained and rinsed
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1/4-1/2 tsp chili flakes adjust to taste
  • 1 tsp turmeric
  • 1 tsp black pepper
  • salt to taste
  • juice of 1 lemon

Instructions
 

  • Sauté the Vegetables: in a large pot over medium heat, add the olive oil, diced onion, garlic, carrots, and zucchini. Sauté for about 5 minutes until the veggies begin to soften.
    Add Seasonings: sprinkle in the paprika, Italian seasoning, and chili flakes (use 1/4 tsp for mild spice or 1/2 tsp for a bigger kick). Stir to coat the vegetables.
    Add Remaining Ingredients: add the pumpkin, cauliflower, vegetable stock, and coconut milk to the pot. Stir briefly, then cover with a lid. Allow the soup to come to a boil, then reduce the heat to a simmer.
    Simmer Until Tender: simmer, covered, for 10-15 minutes, or until the vegetables are fork-tender.
    Blend the Soup: uncover the pot. Use an immersion blender to blend the soup until smooth. (If you don’t have an immersion blender, transfer the soup to a regular blender in batches.)
    Add Final Seasonings: once smooth, add the turmeric, black pepper, salt to taste, and lemon juice. Blend once more to incorporate the seasonings, which will give the soup a vibrant orange color.
    Serve and Garnish: ladle the soup into bowls and top with freshly chopped chives and a drizzle of coconut milk if desired. For extra heartiness, garnish with crumbled feta cheese and avocado slices.