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Vegan Satay Pumpkin and Carrot Soup

Discussion in 'Soups' started by Vee, Jul 22, 2014.

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  1. Vee

    Vee Believe....

    Location:
    NSW, Australia
    It seems that the whole rest of the world is in sunny summer and us here in Australia...well it is chilly.

    It is lovely though, crisp and clear and there is sun as you can see from the picture.

    This is a soup I conjured up and decided to share (virtually speaking, though I would share it if you dropped by :)

    Satay Pumpkin and Carrot Soup

    1/2 a diced, peeled pumpkin ( the variety I was given is called "Jap" here which is like Butternut in flavour)
    2 carrots sliced thinly
    1 onion diced
    2 TBS vegan margarine
    3 TBS peanut butter
    1 vegan stock cube
    2 tsp Braggs/tamari/soy ( I use Braggs)
    4 C of water
    1 tsp cumin

    Heat up the margarine and when it is melted add the peanut butter. Melt these together.

    Add the onion and allow it to get soft in the butter mixture.

    Add the diced pumpkin and stir to coat the pieces with the butter/onion mixture.

    Add the carrots and fry until soft.

    Toss in the cumin and mix.

    Disolve the stock cube in a little water.

    Add all of the water and the stock turning the pot on high.

    Once boiling turn to simmer.

    Simmer until all of the veggies are soft.

    Add the Braggs and stir.

    Blend until soft with an immersion stick or in a blender.

    today23July.jpg satay pumpkin soup (2).jpg
     
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