Pumpkin, Carrot, Ginger & Turmeric Soup with Fried Curry Leaves
I’ll be honest, I wasn’t expecting much from this soup, but it really surprised me. The addition of the fried curry leaves lifted it to a new level.
I was really just trying to make a soup out of the vegetables that are on the low histamine list, and I wanted to include turmeric for a nutrition boost. I saw the fresh curry leaves at the greengrocer and thought they might go ok, but wasn’t sure how to incorporate them into the soup.
Decided to pan fry them and add as a garnish, the smell & taste is divine! Really makes the soup. It’s still perfectly good soup without it, but if you can find some fresh curry leaves give it a go.
SUITABLE FOR: gluten, dairy, egg, soy, nut & sugar free diets. Also vegan, vegetarian & low histamine
- 1 tbsp coconut oil (or olive oil)
- One brown onion, diced
- 2 garlic cloves finely diced
- Half a large pumpkin, skin removed and roughly chopped
- 3 carrots roughly chopped
- 2 potatoes, peeled and chopped
- 4cm ginger, peeled and finely diced
- 1 peice of fresh turmeric, peeled and finely chopped
- 1 litre vegetable stock
- Salt & pepper to taste
- 150ml coconut cream
- Fresh curry leaves
- Heat the oil in a large saucepan or stockpot over medium heat. Add the onion and garlic until softened, about 4 minutes.
- Add the pumpkin, carrots, potato, ginger, turmeric and stir for a couple of minutes. Add the stock and season with salt & pepper to taste. Simmer for 30 mins or until veggies are soft
- Use a stick blender to blend to a smooth consistency. Add the coconut milk and season again if needed.
- In a frypan add a small amount of oil and heat. Add the curry leaves for about 20-30 seconds on each side, don’t let them burn, just gently crisp. Use as a garnish when serving