ROASTED PUMPKIN (SQUASH)/CARROT SOUP WITH A HINT OF COCONUT MILK

Like most of us, I commute and work long hours. As a result, it makes it rather difficult to keep a healthy and wholesome diet. It is easy to do a ‘drive-by’ through the many fast food eateries within the neighborhood. After all, the service is quick/convenient, and the prices are relatively inexpensive. More over, let’s face it, when the hungry pangs are evident and you know that there isn’t any prepared meal at home, the smells from these eateries pull you.

Nothing is wrong in surrendering to the need once in a while. I truly believe in a fine balance. Oh, once per week, I love those crispy/hot fries from McDonalds.  However, we all know that overtime the consumption of foods loaded with excess sodium, sugar and saturated fats can eventually lead to cardiovascular, diabetes and other chronic diseases.

Not to fear, I’ve the perfect solution. On my downtime, I use the opportunity to prepare and cook soup. One week is lentil and the other week could be pumpkin. And that’s what I did on my night off from the ‘grind’. I cooked a rich pot of pumpkin/carrot soup. It was delicious and very easy to cook and prepare. This one pot wonder normally keeps me satiated for hours. Moreover, I always ensure to make extra and freeze in tupperwares for later.

Ingredients:

*Pumpkin (squash)

*Carrots

*Celery

*Onions

*Coconut milk (optional)

*Bell pepper(any color)

*Scallion

*Salt/pepper

*Thyme

*Olive/canola oil

*Chicken broth (optional)

1. Rinse and scrub carrots, and other veggies. Peel pumpkin and roughly chop carrots,pumpkin, onions, celery and bell pepper.

2. In a sturdy stock pot, over medium heat, add a few drops of oil and add veggies.

3.Keep on stirring and do a quick pan roast of veggies.

4.Season along and add salt and pepper to taste. Toss in thyme and any other herb of choice.

5.Add chicken broth and/or plain water and cover veggies and allow to simmer on low to medium heat.

6. Add coconut milk (optional) to soup half way through cooking process.

7. On completion of cooking time, cool and then puree soup to your consistency in blender or food processor.

My pumpkin/carrot soup a bit nutty and very tasty. The flavors were bold yet smooth and creamy. I  served my pureed soup with a crusty cheese sandwich. Guys, sometimes that’s what beautiful things are made, easy, quick and satisfying.

As usual, be kind to your loved ones as well as your beautiful palates.

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