"Excuse me Flo? Uh, what is the Soup Du Jour?" - Dumb and Dumber
You asked, we listened.
How would you feel about 4 ingredients, 10 minutes of time and a recipe that even the worst cook in the world couldn't mess up?! We know we've been asking a lot from you lately, so we want to make this one as easy as possible. And let's be honest, isn't soup perfect for those rainy, grey days at home? Doesn't it bring back those memories of Mom's home cooked dinner...
Ingredients - Pumpkin Carrot Soup / 2 servings
1 Ginger Clove
1 TS Olive Oil
Your favorite piece of bread...oh, you're gluten intolerante? NP.
How about a spoon full of coconut cream...Still not?
Sprinkle some roasted pumpkin seeds...
Or use some herbs to top it off.
1. In a big pot, add the olive oil and heat it up (medium). 2. Chop the carrots, pumpkin and ginger into decent sized pieces and add into the big pot. Roast the veggies and ginger for about 5 minutes. 3. Add the vegetable broth to it and let everything boil on medium heat for about 10 minutes. 4. Now comes the most fun part, plug in your blender and let it work it's magic until everything is smooth.
Check out all the above options for possible add-ons, depending if you like your bread or prefer some extra fats from the pumpkin seeds and coconut milk. Our household is split, Agnes likes to add only some herbs on top (obviously for the taste, or maybe for the 'gram?) and Michael needs to load it up with all the goods that he can lay his hands on.
Now it's your turn, head into the kitchen and recreate our delicious Catto's Kitchen original soup. Bon appetit,