Creamy, vegan pumpkin carrot soup that’s dairy-free and gluten-free yet so full of flavour - Yes please!
We love winter warming soup here at MOD so we are always on the hunt for new recipes, and we just couldn't go past Tara, from Fit Foodie Mommy's latest Vegan Pumpkin Carrot Soup recipe!
The pumpkin and carrots are roasted which gives this soup a smoky flavoUr and we’re adding cashew nuts and cannelini beans to make this really creamy.
Vegan Pumpkin Carrot Soup by Fit Foodie Mommy
Tara Tan is a Certified Integrative Nutrition Health Coach, recipe writer and wellness blogger based in Melbourne.
As a mum herself, she's passionate in empowering other busy mums to create nourishing meals and to live a more holistic lifestyle thru her blog The Fit Foodie Mommy.
We've listed everything you'll need for this mouth watering recipe below!
2 cups butternut pumpkin cubed
2 carrots cubed
1/2 brown onion quartered
3 cloves garlic
3 cups vegetable stock
1/4 cup cashews soaked with water overnight or hot water for 30 minutes
1 cup cannelini beans
1 teaspoon dried oregano
salt and pepper to taste
Preheat your oven to 200 degrees Celsius. Place the cubed pumpkin and carrots, onions in a lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven for about 30 minutes or until tender. For the garlic, wrap it in aluminum foil with a drizzle of olive oil and bake for about 15 minutes.
Once the vegetables have cooled down, add the pumpkin, carrots, garlic ( skin off), onions, vegetable stock, soaked cashews, oregano, salt and pepper into your MOD Blend Pro and blitz until creamy.
Serve soup with toppings of choice like beans, croutons, pumpkin seeds, herbs, and also a side of crusty bread.