Roast Pumpkin, Carrot and Turmeric Soup

26 March 2015 | Recipes

If you follow me on Instagram you’ll have noticed that soup has been a regular on my menu over the past month, with it even popping up for the occasional breakfast.

I do love soup, but the reason it’s featured so much is because I’m on a bit of a gut healing mission.
Did you catch my recipes for Gut Healing Berry Jellies and Chamomile, Manuka Honey & Raspberry Jellies? They’re also part of my daily routine, but the reason that soup has been a god sent is two fold.

Firstly the base of this soup is a homemade chicken bone broth.  It is incredibly healing for the gut and when paired with the fresh turmeric is magnificent at reducing inflammation.

As mentioned in previous posts, I’m in the process of clearing a significant amount of antibiotics and general anaesthetics out of my system so there’s quite a bit of repair to take place… not to mention inflammation to reduce. The mountain of coriander on top does it’s bit by helping my body detox any of the toxins being released during this restoration process.

Secondly, soup is incredibly easy to digest. It requires little to no effort from my digestive system, giving it a much needed break. The handful of sauerkraut on top helps my digestive system break down the food and assimilate all of the nutrients.

It’s also a great time of year, as the weather cools down, to cut back on raw salads and begin to introduce warm cooked veggies.

Roast Pumpkin, Carrot and Turmeric Soup

Ingredients

  • 1 tablespoon coconut oil (or fat off top of chicken broth), plus 1 teaspoon extra
  • 1 whole butternut pumpkin, peeled, cut into chunks
  • 3 carrots, cut into chunks
  • 2 teaspoons ground cumin
  • pinch of sea salt, to season
  • 1 litre of homemade chicken bone broth
  • 1 leek, finely sliced
  • 2 teaspoons finely grated ginger
  • 2 teaspoon finely grated fresh turmeric
  • sea salt and cracked black pepper, to season
  • coriander and sauerkraut, to serve

Method

  1. Preheat oven to 220°C. Line 2 baking trays with baking paper.
  2. Toss pumpkin and carrot in oil and ground cumin. Season with salt. Cook for 40-50 minutes or until tender and golden. (I like when the pumpkin blackens a little on the edges).
  3. Heat extra oil in a small frying pan. Add leek and cook for 3 minutes or until softened. Add ginger and turmeric and cook for a further 1 minute or until fragrant.
  4. Transfer leek, roast vegetables and chicken broth to a blender. You can use a stick blender if you prefer.  Blend until mixture is smooth. Add more broth for a thinner consistency. Season with salt and pepper.
  5. Serve soup with handfuls of coriander and sauerkraut.

Note: I have tested the recipe above several times. It works. If you make substitutions due to allergies or flavour preferences I cannot guarantee the results. Below are some substitute suggestions, but they have not been tested. If you follow them I would love to hear about your results in the comments below.

Substitutions:

I’m not going to take you through all the different vegetables you could use as a substitutions in this recipe. I will however suggest swapping either of the veg for sweet potato if you so desire. It would taste incredible.

Homemade Chicken Bone Broth: You’ll notice I haven’t given a recipe for this. I’ll pop up one up soon, in the meantime google it, or pick up some homemade chicken broth from your local health food store. Soulla from Star Anise Organics makes a delicious one. You’ll find it in the freezer section.

Ground cumin: I love the richness it lends the dish, but if you’re after a simpler soup just leave it out.

Leek: I love the subtlety of leek but you could substitute a brown onion, finely sliced.

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