• Grace Reveley

Vegan Pumpkin, Carrot and Coconut Soup

Updated: Apr 19

A super quick recipe for those chilly days when you just want a warming bowl of goodness.


This is a crowd favourite. My super simple plant based soup is great for the whole family and full of goodness to warm you up on a cold day.

How to make my Vegan Pumpkin, Carrot and Coconut soup...

Serves 6 Cooking time: 45 minutes

Ingredients:

1 Large squash, can be butternut or any other type

5 carrots

1 large onion

1 bulb of garlic

large piece of ginger

1 tin of coconut milk

1 veggie stock cube

1 tbsp of Olive Oil

Salt and Pepper to taste

Hot water

Start by first chopping up the onion, and peeling and chopping the garlic and ginger. Place in a pan with the 1 tbsp of Olive Oil, stir fry on a low heat the onions, garlic and ginger until softened.


Once softened, add in the stock cube to flavour and break down (this allows the flavours to intensify) and then add the chopped carrots and pumpkin. Light fry this for a few minutes before adding hot water just to the top of the vegetables, not over.


Place a lid over the pan and boil the water. Once boiled, turn down the heat and simmer soup mix until carrots and pumpkin are soft.


Remove from the heat and blend together all ingredients until smooth.



Once blended together, add in the tin of coconut milk, salt and pepper and blend again until all ingredients are incorporated. Serve straight away in large bowls and enjoy. If you are meal prepping, allow to cool and pop in your containers. Either freeze for up to 2 weeks or pop in the fridge and consume within 4 days, making sure to boil up first before serving.


There you have it, a super simple soup recipe to please all the family. Its deliciously vegan, great for lunch or dinner. Serve up with fresh bread too if you are feeling a little hungry, which I'm sure we all are in isolation.


Hope you enjoy,


G x

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