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Before you jump to Roasted pumpkin and carrot soup recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.
Eating healthy foods makes all the difference in the way we feel. We have a tendency to feel way less gross whenever we increase our intake of nutritious foods and lower our consumption of unhealthy foods. A salad helps us feel much better than a piece of pizza (physically anyway). Deciding on healthier food choices can be challenging when it’s snack time. You can spend several hours at the supermarket searching for an ideal snack foods to allow you to feel healthy. Here are a handful of healthy snacks that can be used when you need a quick pick me up.
One of the most popular treats is yogurt. The truth is, lots of people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. Low fat yogurt would make a amazing snack, nonetheless. It is a protein-rich source of nutritious nutritional vitamins. Yogurt is simple for the physical body to digest and, dependent on the type of culture used to make the yogurt youre eating, can also help regulate your digestive system. Quick hint: choose unsweetened yogurt and include walnuts or flaxseeds. It’s an easy way to minimize sugar while still enjoying a delicious snack.
A large selection of quick health snacks is easily obtainable. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to roasted pumpkin and carrot soup recipe. To cook roasted pumpkin and carrot soup you only need 11 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Roasted pumpkin and carrot soup:
- Prepare 500 g pumpkin
- Provide 300 g carrots
- Provide 2 tbsp oil
- You need Salt & pepper
- Prepare 2 brown onions
- Take 4 cloves garlic
- Provide 1/2 vegetable stock cube
- You need 600 ml water (or more)
- Use 150 ml cream (I use oat)
- Get Optional
- Use 1 pinch cayenne pepper
Steps to make Roasted pumpkin and carrot soup:
- Peel and cut pumpkin and carrots into pieces and put in a oven tray. Coat with oil, salt and pepper.
- Cut the onions (peel on!) in half and put on the tray skin side up. Cook the vegetables in the oven for 20 minutes at 225 degrees.
- Add the garlic (unpeeled) and roast for another 10-15 minutes, until the vegetables are soft.
- Peel onions and garlic and put the vegetables in a saucepan together with hot water and the stock cube. Blend until smooth.
- Add cream and check the seasoning (if the soup is a bit too thick for your liking, just add some more hot water).
- Enjoy with some crispy croutons!
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