On a cold dreary day, this carrot soup with ginger and spiced pumpkin seeds will warm you back up in no-time. If you’re not a big fan of soup, just go with the spicy pumpkin seeds. They happen to work great as a tasty snack. Of course they’re even better when you make them with some diy curry powder. Just use our curry powder recipe.
We’ve been growing our own vegetables for a couple of years now. But this was the first year we grew carrots. We weren’t expecting a very big harvest. Our vegetable garden has a very heavy clay soil, that tends to make life difficult for root vegetables. But it actually turned out pretty well. Sure, not all of them would win a beauty contest. But we’re still quite proud of our organic carrots.
We had a good number of big carrots. However, we also had a lot of tiny ones. Peeling them all would’ve been an absolute nightmare. So I decided to just chop them all up and make some carrot soup.
Though we used seeds for orange carrots, we also got one yellow carrot. This might seem weird. It isn’t very odd though, when you realise that the carrot’s wild ancestor, actually came in all kinds of colours … except orange. Orange carrots are a Dutch invention. Dutch growers first cultivated them during the 17th century. At the time, orange was one of the colours of the Dutch flag. Later, it was replaced by red. But orange is still the national colour.
But anyway, back in the 17th century, people apparently expressed their national pride with root vegetables…
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Servings |
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- 500 g carrots
- 50 g grated ginger
- 200 g potato
- 1 medium onion
- 2 cloves garlic
- 1 L vegetable stock
- 1/4 tsp ground turmeric
- 3 tbsp unsalted hulled pumpkin seeds
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp curry powder
- 1 pinch salt
Ingredients
Carrotsoup
Spiced Pumpkin Seeds
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- Because I was using lovely, fresh carrots I didn't bother peeling them. If your carrots are not quite that fresh, peel them to avoid giving a slightly bitter taste to your soup.
- Peel the onion and ginger. Put them both in a food-processor and chop them up finely. Fry them in a bit of oil, for a couple of minutes.
- Chop up the carrot and garlic in the food-processor as well. Add to the pan and fry for a couple more minutes.
- Peel the potatoes and cut them into evenly sized chunks. Add them to the pan as well, along with the stock and turmeric.
- Bring the soup to a boil. Then let the soup simmer until the potatoes have become soft and start to fall apart.
- Meanwhile, prepare the spiced pumpkin seeds. Simply stir all the ingredients together and spread them out on a baking sheet. Cook them in a pre-heated oven at 160°C (320°F) for 15 minutes.
- Take the soup from the heat and blend the soup, with a (hand)blender, until smooth.
- Garnish the soup with the pumpkin seeds and enjoy!
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