Boost immunity with carrot-pumpkin soup

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If immunity and a bit of boost is what you are looking for, look no further than your kitchen where you can experiment with easy-to-prepare nutritional dishes that can uplift your mood. Curried carrot and pumpkin Soup with coconut milk, which is high on nutrition value and low on calorie content.

Ingredients

1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon ginger, minced
1 teaspoon curry powder
200 gm pumpkin
100 gm carrots
3 cups vegetable stock/chicken stock
1 can coconut milk
Garnishes- coconut milk and pumpkin seeds

Instructions

In a large pot, heat oil over medium heat
Add onion and sauté for 4 minutes until softened
Add garlic, ginger, and curry powder and cook for 1 to 2 minutes until fragrant
Stir in the roughly cut pumpkin and carrots for 5 minutes, add broth
Increase heat to high and bring to a boil
Put heat to low, cover, and simmer for about 10 minutes
Remove from heat
Using an immersion blender, puree soup until smooth
Alternatively, transfer to a traditional blender and puree in batches until smooth
Put it back on flame and add coconut milk (check for consistency as it should not be too watery)
Season with salt and pepper to taste
Serve hot, garnished with a drizzle of coconut milk and roasted pumpkin seeds
Recipe notes: The soup is meant to have a rich consistency, but if it is too thick for you, just add more broth or some water to thin it out
(With inputs from Chef Manish Kusumwal, Corporate Chef at Keys Hotels)

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