Curried Carrot & Pumpkin Spice Soup, written and created by Evan J.
1 cup of Baby Carrots
1 cup of Pumpkin puree
1 Granny Smith apple–peel it, core it, and dice it
1 Spanish Onion (medium to large size)
1-2 chopped Garlic cloves
1 and 1/4 teaspoons of Curry Powder
1 or more pinches of Spicy Jamaican Jerk Seasoning to taste
9 scrapes of Nutmeg and 1 hard tap to extract residue
1/2 teaspoon of ground Cinnamon
4 turns of Pepper Mill–Fresh coarse Black Pepper or adjust to taste
1/2 teaspoon of Honey (start with this, but adjust to taste)
1/2 teaspoon of Margarine or Butter
Salt to taste (sea salt or Kosher salt)
1 cup of Soymilk–I prefer Vanilla, but plain works too
optional garnishes: fresh Cilantro or Fresh Sage (try to soup first while
you are adjusting salt and pepper levels and see which garnish option
you prefer. Even if you don’t garnish it, the soup will still taste great! 🙂
Combine all of the ingredients in a 3-quart sauce pan, but do not add
the Soymilk. Bring to a boil and simmer for 25 minutes so the carrots and other vegetables become soft.
TIME TO BLEND… You can blend 1/2 of the soup in a traditional blender, or you can use a “boat motor” blender. I prefer the traditional stand-up blender because I can incorporate the Soymilk as I blend to achieve the desired texture and consistency of the soup. BE CAREFUL!!! HOT LIQUIDS WILL SHOOT UP FASTER THAN A BULLET WHEN THEY ARE BLENDED IN A BLENDER. COVER THE TOP WITH A DAMP TOWEL SO YOU DON’T REQUIRE HOSPITALIZATION. Use your judgement and blend what you want as long as you use the entire cup of Soymilk. Some people prefer a chunky style soup for company and presentation whereas others blend this soup so it becomes both drinkable and portable. You’ll be the judge of that!
Garnish to impress your friends.
Adjust the salt and pepper levels for the last time, or just let your friends and family make the adjustments.
Tell me if it’s delish… if you tweak it, let me know what you did and I’ll try it!