ReceptnaptárCarrot soup with pumpkin seeds
Here the natural sweetness of carrots is balanced by ginger and lemon, and pumpkin seeds appear in two ways: half are blended into the soup, and the rest go on top, toasted and crunchy. Potato makes it creamy without any cream, so the soup stays light and suits dairy-free eaters too.
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Ingredients
Method
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- Soften the onion and ginger in the olive oil for 3 minutes.
- Add the carrots and potato, stir for 5 minutes, then pour in the stock.
- Cook until tender, about 20 minutes, then blend smooth with a stick blender.
- Toast half of the pumpkin seeds in a dry pan until fragrant and blend the other half into the soup.
- Season with lemon juice, salt and pepper and serve with the toasted seeds; it keeps 4 days in the fridge.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Toast the pumpkin seeds in a dry pan, shaking constantly, and take them off the heat when they start to pop, because they burn quickly after that.
- Blend the soup thoroughly, for at least two minutes, because only then do the pumpkin seeds break down completely and the soup turn velvety.
- Add the lemon juice at the very end, a little at a time, tasting as you go, because how much you need depends on the sweetness of the carrots.
Frequently asked questions
Can I add cream or coconut milk?
Yes, 1 dl of cream softens the flavour, and coconut milk goes well with the ginger. In that case be a little bolder with the lemon juice, so that the soup does not feel too heavy.
What should I do if it turns out too thick?
Loosen it with hot water or stock, a few tablespoons at a time. The soup thickens further as it stands, so it will almost certainly need thinning the next day.
Similar recipes
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- Polish potato soup with carrots (zupa ziemniaczana) · Polish
- Kürbissuppe (pumpkin soup with ginger and pumpkin seed oil) · German
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