This soup gets its vibrant hue and nutritional punch from carrots and pumpkin (fresh or canned!), as well as dairy-free creaminess from a whole can of coconut milk. And thanks to the fancied-up herb oil, it’s as appropriate for a Thanksgiving spread as it is for any old weeknight.
Get the recipe for Pumpkin Carrot Coconut soup:Print
For the Soup
- 2 tablespoons olive oil
- 1 large bunch carrots, tops removed, peeled and cut into 1-inch pieces
- 1 white onion, chopped
- 4 garlic cloves, roughly minced
- 2-inch knob of ginger, roughly chopped
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- ½ teaspoon red pepper flakes
- Flesh of 2 sugar pie pumpkins, cooked, or 1 15-ounce can of pumpkin purée
- 1 quart vegetable stock
- 1 13.5-ounce can full-fat coconut milk, plus more for serving
- Kosher salt
- Black pepper
- 2 tablespoons lemon juice, plus more to taste
For the Carrot Top Herb Oil
- 2 cups carrot leaves and tender stems
- 2 cups parsley leaves and tender stems
- 1 cup grapeseed oil
- In a Dutch oven or deep pot, add olive oil. Add onions, garlic, and ginger, and cook for 1-2 minutes on medium-high.
- Add carrots, curry powder, and chili powder and gently mix. Add your pumpkin purée and mix again.
- Next, add stock and season with salt and pepper. Let the soup simmer until all the vegetables are fork tender. Carefully blitz with a blender or immersion blender until smooth. Once fully blended, add coconut milk and mix to combine. Generously salt and add black pepper to taste.
- For the herb oil, blanch carrot tops and herbs. Squeeze all of the water out. Add greens, herbs, and oil to a blender and blend on high for 2-3 minutes. Line a fine mesh strainer with cheesecloth and place over a large bowl. Pour herb oil into cheese cloth and let oil drain out naturally, do not force—this can take up to 30 minutes.
- Divide soup into bowls and top each serving with a drizzle of coconut milk, a few drops of herb oil, and some freshly cracked black pepper.
Soup can be made 1 day in advance, just heat before serving. Oil can be made 1 week in advance and kept refrigerated and in an airtight container.