Spicy Carrot Pumkin Soup
Print RecipeIngredients
- 1 tspn Ghee
- 1 1/4 cup chopped organic celery
- 2 organic carrots cut into 1-inch pieces (ends trimmed)
- 2 cups organic chicken stock
- 1 cup water
- 1 inch piece of fresh trimmed ginger
- 1/8 tspn allspice
- 1/8 tspn cayenne pepper
- Freshly grated nutmeg
- 16 oz organic pureed pumpkin
- Salt & Pepper
Instructions
In a large pot add the ghee and chopped celery on high heat
While thats cooking, chop your carrots and add them to the pot as well with salt and pepper, lower the heat to medium
Add the organic chicken stock, water, ginger and spices and stir. Return to high heat to bring the liquids to a boil
Once its boiled, reduce the heat to medium and cook for 10-15 minutes until carrots are fork tender
Add the 16 oz of pureed organic pumpkin and stir all together then shut the stove
Let cool down for 10 minutes before transferring to a blender to liquify
To serve add a tbsp of chopped scallion, a tbsp of grated parmesan cheese, and some lemon zest
Despite being thick and hearty, this low calorie soup is a great lunch or dinner appetizer option. The fiber from the pumpkin and celery help keep you going while the addition of the spices and ginger add a great immunity boost and flavor. Feel free to replace the cup of water with chicken stock for more flavor but don’t omit that 3rd cup, it will be too thick. Top off the soup with a sprinkle of parmesan, chopped scallions, and lemon zest.
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