Carrot Soup with Spiced Pumpkin Seeds
Spiced Pumpkin Seeds
unsalted hulled pumpkin seeds
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!