It’s february and I am so ready for some sunshine and fun. The cold weather just makes me so lazy and it reflects on the food I make too. Warm and comforting soups, cheesy pastas and rich saucy gravys, I have been craving all things comforting and easy these days. We have been doing a lot of take outs too. I blame it all on the weather.
This carrot pumpkin and sweet potato soup is a perfect cold weather soup. And I love that it is dairy free. This creamy soup with hint of warming spices, sweetness from the veggies, some kick from the black pepper makes this so damn good. I always serve this with some crusty toasted bread. Can’t have creamy soups without some bread now! Can we?
My second child is determined not to eat veggies. Trust me, I have tried everything. He will readily eat anything that is sweet. So, this soup was created specifically for him. While he did not eat this as a soup by itself ( He also has problems with textures at this stage! Does not want anything creamy and soupy), I mixed this creamy soup with some pasta and he had no trouble finishing that. I was so happy thjat I could get some veggies into him! So, if you have a picky eater like mine, give this a try.
Yes! I add some cashews for creaminess. But if you want to skip nuts, you can add a potato instead! Or even coconut cream if you like the flavor.
Absolutely! Just add the puree directly to the recipe and proceed.
Absolutely. Soups are very forgiving and you can pack a load of veggies into it and get away. Other veggies that go well here are – cauliflower, butternut squash, zucchini, potato.
Now Let’s see how to make this Creamy vegan Carrot, pumpkin and sweet potato soup.
Creamy Vegan Carrot, pumpkin and sweet potato soup made in instant pot or stove top. Easy to make and so healthy!
Switch on the saute mode in your instant pot and let it become hot.
Now add the olive oil, crushed garlic, cumin, bayleaf, turmeric and saute for few minutes until the spices turn fragrant.
Add the onions and saute until translucent.
Now add the veggies, paprika, salt, thyme, nutmeg and saute for 2 minutes. (Alternatively you can roast the veggies in the oven for 25 to 30 minutes at 400 F and add the roasted veggies to the instant pot for better flavor)
Add the veggie stock, cashews and close the lid. Switch off the saute mode.
Cook in manual / pressure cook mode for 15 minutes. Let the pressure release naturally.
Open the instant pot and blend everything until nice and creamy using a hand blender. Add more water/ veggie stock if needed.
Check the seasoning at this stage and adjust salt and pepper as needed. Also add the maple syrup if you wish now. to balance the flavors.
Serve hot, garnished with microgreens and sunflower or pumpkin seeds with some bread on the side.
Pre heat the oven to 400 F.
Add the pumpkin, carrots, sweet potato to a baking tray. Drizzle with olive oil, salt, black pepper to taste and bake for 25 to 30 minutes until tender and roasted.
(Alternatively, you can saute the veggies in the pan and roast them in the pan)
Add the oil to a sauce pan and when it becomes hot, add the oil, cumin seeds, bayleaf, garlic, turmeric and saute until the spices turn fragrant.
Now add the onions and saute until translucent.
Add the roasted veggies, cashews, veggie stock, salt, paprika, nutmeg, and let it boil for about 15 minutes.
Blend evrything using a blender until smooth and creamy.
Adjust salt, pepper to taste. Add maple syrup if you wish to balance the flavors.
Serve hot, garnished with microgreens and sunflower or pumpkin seeds with some bread on the side.
Tried this Creamy Carrot pumpkin and sweet potato soup recipe? Don’t forget to rate them by clicking the stars near the comments button! Pin them for future use on Pinterest. If you do try the recipe, click a picture and share them on instagram / facebook! Use the hashtag #cookingwithpree so that I can see what you guys are cooking
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