Pumpkin-Carrot Soup with Cilantro Paste
I offer another recipe of pumpkin soup, I really love pumpkin soups and like to experiment with flavors. This soup is prepared very quickly and has a rich taste: carrots give it additional sweetness, garlic spiciness, lemon acidity, and cilantro freshness. As a result, a new excellent taste!
Pumpkin
4 cups (peeled and cubed)
Carrots
2 pieces
Onion
1 large onion
Vegetable broth
1 1/3 - 1 3/4 cups
Cream
to taste
Salt
to taste
Black pepper
ground, to taste
Olive oil
For cilantro paste:
Cilantro
1 large bunch
Olive oil
3 tbsp
Garlic
2-3 cloves
Lemon
1 piece
Salt
to taste
To prepare pumpkin-carrot soup with cilantro paste, dice the pumpkin, carrots, and onion, drizzle with olive oil, and bake in the oven at 375 degrees Fahrenheit until the vegetables are soft.
While the vegetables are baking in the oven, let's make the cilantro paste. Use a lemon zester to remove the zest from the lemon, then squeeze the juice. Place cilantro, lemon zest and juice, peeled garlic, and olive oil in a blender. Blend until smooth, and our paste is ready!
Transfer the baked vegetables to a pot and blend them using a blender, gradually adding vegetable broth and cream.
Bring the soup to the desired consistency. I prefer the soup to be of medium consistency, not too thick. Then return the soup to the stove, season with salt and pepper to taste, bring to a boil, and turn off the heat.
Pour the soup into bowls. Place a few cilantro leaves in the center and spoon the cilantro paste around. Pumpkin-Carrot Soup with Cilantro Paste is ready!
© Наталья Лиханова
(4/5)
