Vegan Pumpkin Carrot Soup
Servings: 4 serves
Creamy pumpkin carrot soup that's made vegan, dairy-free, and gluten-free. It's made with roasted pumpkin and carrots, with cannelini beans and cashews for creaminess.
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Equipment
- Blender
Ingredients
- 2 cups butternut pumpkin cubed
- 2 carrots cubed
- 1/2 brown onion quartered
- 3 cloves garlic
- 3 cups vegetable stock
- 1/4 cup cashews soaked with water overnight or hot water for 30 minutes
- 1 cup cannelini beans
- 1 teaspoon dried oregano
- salt and pepper to taste
Instructions
- Preheat your oven to 200 degrees Celsius. Place the cubed pumpkin and carrots, onions in a lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven for about 30 minutes or until tender. For the garlic, wrap it in aluminum foil with a drizzle of olive oil and bake for about 15 minutes.
- Once the vegetables have cooled down, add the pumpkin, carrots, garlic ( skin off), onions, vegetable stock, soaked cashews, oregano, salt and pepper into your blender and blitz until creamy. If using a regular blender, you pour the soup into a pot after it's blended and warm it up for a few minutes.
- Serve soup with toppings of choice like beans, croutons, pumpkin seeds, herbs, and also a side of crusty bread.
Notes
* Leftover - store in an airtight container with a lid. Be sure to cool down completely before chilling or freezing.
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