Pumpkin and Carrot Cream Soup with Spices
Pumpkin and carrot provide potassium, carotenoids, and fiber, while cashews add plant protein and body to the creamy base. The vegetables’ gentle sweetness pairs with the warm aroma of ginger and smoked paprika. Serve the soup hot after a brief final heating, without bringing the coconut milk to a vigorous boil.
Peel the pumpkin (600 g) and carrot (350 g), and cut them into large pieces. Peel the onion (150 g), garlic (10 g), and ginger (30 g).
Steam the pumpkin and carrot until tender.
Finely chop the onion and grate the garlic and ginger. Sauté them over low heat with the mustard oil (15 g) for 5–7 minutes, then add the smoked paprika (2 g) and black salt (6 g).
Heat the unsweetened coconut milk (250 g). Combine it with the steamed vegetables, the sautéed spice mixture, and cashews (100 g), then blend until smooth.
Heat the soup through without bringing it to a vigorous boil, and serve hot.
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