Carrot-Pumpkin Cream Soup (Vegan)

Today we are cooking an absolutely brilliant soup, my favorite carrot soup!

Everything is fine in it: color, smell and, of course, taste. 

It is very easy to cook and there are a lot of vitamins in it, which means that it is very good for our health and well-being. 

I strongly recommend using vegetable broth according to my recipe.

It will add a rich vegetable taste to your soup and enrich it with additional vitamins.

My carrot soup consists of just a few ingredients, but, I promise, you will like it.

Ready to charge yourself with orange “happiness?”

Ready? Set?

Let’s go cooking!

We will need: (2 average servings)

2 cups (1 cup-250 ml) of water or vegetable broth

2 carrots

2 champignon mushrooms

1/4 onion

1 cup of pumpkin

1/4 tsp. of cumin

1 teaspoon of coconut oil (can be replaced with vegetable or olive oil)

2 tbsp. of almond or regular milk

1 teaspoon of pickled ginger (can be replaced with 1/2 tsp of dry one)

Salt to taste

The amount of carrots and pumpkin can be changed, but it was in these proportions that the soup seemed to me the most delicious!
Cut all the vegetables into large pieces and put them in a saucepan.
Pour in the water. I had 500 ml, even with the fact that some of it was evaporated. Cook until the vegetables are ready.

Put them in the blender with the ginger and add a small amount of broth. Add cumin, milk, coconut oil, and salt (if necessary).

Pulse to the consistency of puree.

Done! Decorate with a branch of celery and serve.

Bon appetit!