I love varieties when it comes to my food cause my palate gets bored pretty easily. Unfortunately! But I LOVE my lunches, from rice paper rolls, to salads to now soups. I was off from a 3-day cha soba salad marathon when I craved for some warm delights to my afternoons.
And that’s when my soup craze started…
I do enjoy my fair share of pumpkin dishes but I won’t go so far as to call myself a pumpkin-holic. Although…… this skinny pumpkin carrot soup ranks high on my list 😉
High in fiber and low in calories, pumpkins should definitely be a superfood. At least… it is to me. They pack a punch of nutrients that are powerful for your immune system so why not? Try incorporating more pumpkins into your dietary habits. But don’t forget… Everything in moderation. Have a pumpkinlicious day!
1/2 pumpkin cubed and skin removed (about 3 cups)
2 sweet potatoes, cubed and skin removed
2 whole carrots, cubed and skin removed
1 onion, chopped
2 cloves garlic
Water or stock enough to just cover
1. Sautee onions, garlic and veg till coloured
2. Cover with water/stock till veg are covered until tender.
3. Purée in blender till smooth. Add more hot stock or water if you want thinner consistency.
4. Season with salt, pepper and herbs to liking.
5. Drizzle with coconut milk and serve.
The addition of coconut milk definitely brings another tasteful dimension to the dish which I adore and I hope you will too. The soup is perfect on its own, with whole grain bread rolls, with a side of fresh salad or even with a poached salmon. I usually don’t opt for much animal food products when I’m at home but for this specific dish, I personally love the seafood option.
1. In a pot of water/wine/stock add garlic, onions and parsley and let simmer in low heat.
2. Slide salmon pieces in slowly to pot and let simmer in low heat for 8 minutes (or depending on the preferred doneness and how big the salmon is).
3. Serve with salt, cayenne pepper and fresh parsley. Add 2-3 drops of Young Living’s lemon oil to the fish before serving.