That said, the following recipe is not necessarily low-calorie, but it is oh-so-good. This is the kind of soup that is very easy (there is not one “method” here that requires skill), but it does take time. It’s a good soup for when you get to leave the office
early on time and will be kinda hovering around the house anyway.
For the spiced roasted carrots, you will need:
- 1 lb. carrots (I used baby carrots to avoid peeling and chopping)
- 1 tbsp. olive oil
- 1 tsp. minced fresh garlic
- 1 tsp. each salt, pepper, ginger, ground coriander, paprika, and dried cilantro
- Preheat your oven to 375.
- Combine all ingredients in a medium-sized glass baking dish (I think I used a 9×9 Pyrex). Toss gently to mix.
- Bake for 45 minutes until there is clear and convincing evidence of roasting:
For the rest of the soup, you will need:
- 1 medium yellow onion, coarsely diced
- 1 large (unpeeled) granny smith apple, diced
- 1 tbsp. olive oil
- 1 tsp. each: salt, pepper, ginger, paprika, red pepper flakes, and dried cilantro.
- 2 tsp. ground cumin
- 2 tbsp. medium spice level yellow curry powder
- 30 ounces pure pureed pumpkin (either two small or one large can – double check that it is 100% pumpkin, not pumpkin pie mix. I did this once in college. It was repulsive.)
- 1 1/2 cups natural (low to no sugar) peanut butter (I prefer creamy. Crunchy would just add to the texture, though, so I will remain noncommittal on this point).
- 2 cubes bouillon (I used low-sodium chicken)
- 1/2 cup heavy whipping cream
- 1 can coconut milk
- Fresh cilantro, to garnish
- 1 avocado, to serve
- Combine the onion, apple, olive oil, and spices in a large soup pot on medium heat. Saute until both the onion and the apple have softened, 5 minutes or so.
- Stir in the pumpkin, peanut butter, and bouillon cubes. Add 3 1/2 cups of water and stir well to combine.
- Reduce heat to low and simmer, covered, for fifteen to twenty minutes.
- Stir in the cream, coconut milk, and your roasted carrots. Replace the lid and simmer on low for thirty additional minutes.
- In batches, puree the soup in a blender (or use an immersion blender like BF) until its all creamy and smooth.
- Serve garnished generously with avocado and cilantro.
- Note that this is one of those recipes that is even better the next day. I immediately packed a bunch up in single servings in the fridge for easy lunches this week. Okay, not a bunch, but I didn’t feel like doing any more dishes. So some. I packed some.