Thai Squash and Carrot Soup

Thai Squash and Carrot Soup

A simple seasonal soup!

Ingredients

1 large or 2 small pumpkin/squash
4 carrots
1 tablespoon coconut oil
2 litres vegetable stock
2 tablespoons thai curry paste

Method

  1. Peel and deseed the pumpkin, then chop into 2 cm cubes
  2. Cut the carrots into thick slices
  3. Melt the coconut oil in a large pan on a low heat and add the pumpkin and carrots
  4. Stir mix well then add vegetable stock.
  5. Bring stock to the boil and then simmer for 10 minutes until soft
  6. When the veg is soft blitz in a food processor or with a soup wand until smooth
  7. Add the thai curry paste and blitz again
  8. Add water if too thick and cook for 10 more minutes
  9. Season with salt to taste
  10. Trim with parsley, seeds or red peppercorns. 

Photo by Monika Grabkowska on Unsplash



Thrifty Feasts II - Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

Download Now
Thrifty Feasts - Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

Download Now
Find by Category