Vegan Curry Pumpkin Sweet Potato Soup

IMG_13531 lb organic carrots, peeled and chopped

3 large organic sweet potatoes, peeled and chopped

3 organic granny smith apples, peeled and chopped

2 organic medium onions, peeled and chopped

1 32oz can of organic pumpkin puree (not pumpkin pie filling)

4 cups unsweetened almond or coconut milk

2 tbs No Chicken Chicken Boullion

The zest of 1 orange

2 tsp red curry paste

3 tbs paprika

2 tbs garlic salt

2 tbs powdered ginger

3 tbs cumin

1 tbs curry powder

2 tbs avocado oil

Candied Walnut Topping:

2 lbs raw walnuts

1 tbs avocado oil

2 tbs raw honey or agave

2 tsp cinnamon

1 tsp ground nutmeg

Preheat oven to 350 degrees.  Combine chopped carrots, sweet potatoes, onions and apples in a roasting pan, coat with the avocado oil, and season with the dried spices (paprika, garlic salt, ginger, cumin and curry powder).  Roast for an hour to an hour and a half or until the veggies are easily mashed with a fork.

In a medium sauce pan combine the almond milk, No Chicken Chicken Boullion and the curry paste, simmer on low until well combined and heated through.

Combine roasted veggies, spiced almond milk, pumpkin puree and the orange zest in a blender or food processor and blend until smooth.  You may need to do this in multiple batches depending on the size of your blender/processor.

Topping: put all of the ingredients into a sauce pan and stir until warm and well coated.  Spread out the walnut mixture on a cookie sheet lined with parchment paper, sprinkle with additional cinnamon and raw sugar and place into the fridge to cool and harden.

Serve warm topped with the candied walnuts, pumpkin seeds, cranberries or your favorite topping.

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