Carrot-Pumpkin Soup

In our attempts to get more vegetables into our diet, we have been trying new meals.  Our soup of the moment is carrot- pumpkin soup or some form of that (see modifications).  It freezes well and is great to take for lunches as it is surprisingly filling.  So far my favorite of the 3 forms of this soup is the carrot-pumpkin combination, although all have been good.  You can reduce or add more water to change the thickness of your soup as well!

Ingredients: 

1 pound carrots

1 can pumpkin

¼ c. shredded coconut

½ tsp ground ginger

1 small onion (I use 3 green onions)

4 c. Chicken broth

1 1/2 c. water

1 large can (19 oz) coconut milk

1 Tbs coriander

1 Tbs curry

3 Tbs butter

1 Tbs Chia seed

1.       Melt butter in pot over medium-high heat.  Add carrots, onion, coconut, ginger, and coriander.  Reduce heat to low, cover, and cook until vegetables release some of their liquid (10-15 minutes). 

2.   Add broth, raise heat to high, and bring to a boil.  Reduce heat to low and simmer until carrots are tender (abt. 20 min).  Remove from heat

3.       Working in batches, puree soup in a blender until smooth. 

4.   Pour into pot and add coconut milk, pumpkin, and Chia seeds.  Cook over low heat until heated through. 

5.   Serve with naan bread, rice, or cornbread!  ENJOY!!

NOTES: sometimes I add a little more curry depending on how much taste I want.

Modifications: 2 pound carrots 2, 14 oz cans coconut, and 1 c. water- prepare the same way as listed above

Modifications: 2 cans pumpkin, 2 Tbs curry, 1 ½ c. water- prepare as above blending the soup mixture to blend in the onions and coconut.