I’m still loving my weekly organic box deliveries. Summer provided plenty of zucchini and tomatoes, but as we ease into autumn, the box has also changed to reflect the new season.
Last week, that meant carrots and pumpkin amongst other autumn fruits and vegetables.
Yesterday was cold and damp, the perfect day for a smooth, warm, comforting soup.
Carrot and Pumpkin Soup
1 lb carrots, peeled and chopped
1 cup pumpkin puree (mashed roasted pumpkin)
2 Tablespoons minced fresh ginger
1 shallot, minced
2 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon coriander
1/2 teaspoon garam masala
1 Tablespoons olive oil
Croutons, pumpkin seeds and flax oil to garnish
Heat the olive oil over medium high heat. Add the minced shallot and sauté until tender, about five minutes.
Simple and scrumptious!