Pumpkin Carrot & Tomato Soup

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Soup and bread for a winter meal. Easy, nutritious one pot dish. What else can I say :)

 

What you’ll need:

  • Pumpkin – 2 cups cubed
  • Baby Carrots – 2 cups
  • Tomato – 2 medium (or 2 tbsp tomato paste)
  • Garlic – 4 cloves
  • Ginger – 1 1/2 to 2 inches
  • Curry Leaves – as much as you want! I used 4 stalks
  • Turmeric Powder – 1 tsp
  • Rasam Powder – 2 tsp
  • Coconut Milk – 1/2 can
  • Salt to taste

Method:

1. In a large pot, take about 1 to 2 cups of water. Add the cubed Pumpkin, Carrots, Garlic, Ginger, Curry Leaves and cook on medium low until the vegetables are cooked.

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2. Add Tomato Paste or chopped fresh tomatoes.

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3. Add the Turmeric Powder, Salt and Rasam Powder. Let cook for another 5-7 mins.

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4. When cooled a little, add to a blender, add coconut milk and puree the soup. Be careful and cover the top of the blender with a clean kitchen towel to avoid any splattering.

Serve with Olive bread sticks or any bread of your choice. Enjoy!

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And I used the leftovers as pasta sauce with some bow pasta, topped with cheese. Kids ate it up without feeling that they were eating the same thing again :)

 

 

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