Shakti Grace has graciously shared this recipe with us. Her food delivery company, Nourished + Nurtured, provides this recipe for Pumpkin and Sweet Potato Soup.
Everyone in the family can enjoy this rich and creamy Asian-inspired soup. Since I did not have lemongrass powder, I added one fresh stem of lemongrass to the carrot and onion mixture. In the end, I added coconut milk instead of a cup of water.
INGREDIENTS:
Approx. Approx.
- 500 gram Pumpkin, sliced into pieces
- 800 grams Sweet Potato, peeled pieces (rub with coconut oil mixed with coriander and Lemongrass powders- 1 tsp)
- Carrots 150 grams cubed (approximately two carrots)
- One large Turnip peeled, cubed
- One medium onion, 150 grams chopped
- 10 grams Garlic, chopped (3 gloves)
- 10 grams of Ginger, chopped
- 2 Coriander Stem + Root chopped
- Fresh Kaffir Lime Leaf Spine – finely shredded
- 1 1/2 tsp Coriander Powder
- Lemongrass Powder, 1/4 to 1/2 tsp
- To taste or 1 tbsp Vegetable Paste, heaped spoonful
- 6-10 cups of Filtered Water, depending on desired consistency
- 1/2 tsp Black pepper ground
- Handful Coriander Leaves
PROCEDURE:
- Roast Sweet Potato and Pumpkin with Coconut Oil and Lemongrass Powder.
- Coconut Oil is used to cook spices like carrots, onions, garlic, Ginger, coriander root, Kaffir lime, and spices until fragrant.
- Add Water, Paste, Turnip and Roasted Veggies
- Simmer, Cool, and Puree. Add a Handful of Coriander leaves. Blitz again.
- Add water to the desired consistency.