Pumpkin and Carrot Spiced Soup

Name: Pumpkin and Carrot Spiced Soup
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1.00 шт Морковь; 0.13 шт Тыква; 0.25 г Лук; по вкусу Зелень; 0.25 ст. л. Куркума; по вкусу Водоросли

Autumn warming soup made from roasted pumpkin and carrots with turmeric and seaweed. A light, aromatic dish that prepares digestion and delights the palate during the cold season.

Total: 60 min
Standard serving: 365.6 g

Soups
Lunch
Dinner
Vegetarian
Lenten
In the oven
Easy

Ingredients

Total 6

Carrot
100 g≈ 1 pcs
Pumpkin
260 g
Onion
0.25 g
Herbs
to taste≈ 2/3 tsp
Turmeric
3.375 g≈ 3/4 tsp
Seaweed
to taste

Instructions

1
Step 1
Coat the carrots and pumpkin with coconut or vegetable oil. Place in a bowl, cover with foil, or use a clay pot with a lid. Bake in the oven at 175°C until tender.
2
Step 2
Let the baked vegetables cool slightly. If desired, add another tablespoon of oil.
3
Step 3
Chop the herbs and add turmeric.
4
Step 4
Place all ingredients in a blender and blend until smooth.
5
Step 5
When serving, tear the seaweed sheets with your hands or sprinkle dulse seaweed over the soup. Seaweed replaces salt and gives the dish a sea flavor.

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Instructions

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Step 2

Step 3

Step 4

Step 5

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Beef and Pumpkin Soup

Turkey and Pumpkin Pilaf

Stewed Vegetables with Chickpeas

Pumpkin cream soup with bacon and croutons

Poltava-style Borscht with Goose

Uzbek Pilaf with Lamb and Dried Fruits

Chicken with Potatoes in a Ceramic Pot

Pork cutlet with mushroom filling and potato crust

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