Carrots and winter squash can be great sources of carotenoids including Beta carotene that can be converted into vitamin A.  The coconut butter in this recipe can help with beta carotene absorption.  If you, like me, eat only plants your vitamin A will have to be converted in your body from Beta carotene.  We all convert a different percentage so it is important to identify your need and work toward consuming enough beta carotene to support that.  Beta carotene also acts a a prebiotic, modulating our large intestinal flora and has been shown to help reduce inflammation associated with diabetes when used as a prebiotic.  Ironically the bright orange foods are very often avoided for those developing blood sugar issues because of their carbohydrate content.  You can reduce the sugars in the carrots and pumpkin by fermenting your soup if you would like.

t = teaspoon
T = tablespoon
C = cup

Curried Pumpkin Soup

Ingredients

• 1 C pumpkin pieces
• 1.5 C carrot juice
• 2 T Coconut Butter
• 2 T diced red onion
• 1 sm clove garlic
• 1/4 C chopped celery
• 1/2 t curry powder
• 1/4 t coriander
• 1/4 nectarine or 2 t
• Lemon juice
• Pinch cayenne
• Pinch salt
• Fresh pepper to taste

 

Instructions

Wash and juice the carrots

Peel and dice the pumpkin into small pieces

Blend all ingredients in a high speed blender until they reach the desired consistency, they should be smooth and creamy.

You can use the friction of your blender to warm up your soup or warm it lightly on the stove

Taste and adjust for salt and seasoning (I ended up adding more curry powder and Himalayan salt

*alternately add 1/4 t nutmeg instead of the coriander and curry powder

*this recipe can be made with all carrots or all pumpkin/winter squash, whatever you have on hand or can find, both for the juicing and the blending