Pumpkin and Carrot love affair soup
Carrots are rich in beta-carotenes and anti-oxidants. Add a dash of healthy oil to your cooking water, as the oil helps carry the anti-oxidants deep into the intestine, where they are best absorbed.
6-8 medium carrots (ca. 500 gr)
300 gr seeded and peeled pumpkin (this equals 500 - 750 gr whole pumpkin)
1 cup chopped onion (ca. 2 onions)
1 leek, chopped into ‘wheels’
1 tsp powdered cinnamon
2 tsp Himalayan sea salt*
Start by adding 1 tbsp sea salt, stir well, then taste.
Add the 2nd tsp - or only part of it - if needed!
Put the carrots and pumpkin into a deep pot, covering with about 5-6 cups (250ml) of water (per-cup capacity: 200-250ml)
Boil on medium-high for 15-20 minutes. Test the vegetables at 15 minutes’ cooking time: they should be soft if pocked with a fork the tip of a knife.
Turn off the heat when the veggies are soft.
On the side, cover the bottom of a pan with a thin layer of olive oil (2-3 tbsp).
Add the onions, fry until golden. Then, add the chopped leek.
Fry an additional 5-7 minutes until the leek softens.
Turn off the heat.
Using a hand-held (wand) blender, blend the carrot/pumpkin mix until smooth.
Add the 1 tsp cinnamon and 1 tsp (of the 2) of the Himalayan sea-salt. Mix well.
Add the onion/leek mix, stir well, then blend again until smooth.
Taste, and add (part of) remaining salt as needed.
*Note that this recipe calls for sea salt, which is milder than regular table salt.
For this recipe, I tend to use the full 2 tsp of sea salt, just like the recipe calls for.
If you use regular table salt instead, adjust your quantities accordingly: it is stronger!
Serve it as your entrée or maindish. Try decorating it with some sprinkles of grounded cinammon and nutmeg or a sage leave. You can serve it as an appetizer on a small transparent glass or cup.