Jan 192012
 

This week has been a bit “wintery” and no winter week is complete without using the crockpot.  I was inspired by this recipe for Slow Cooker Spicy Carrot and Pumpkin Soup, published by Healthy Food Guide in New Zealand.  Normally I don’t like crockpot recipes that require you to saute ingredients beforehand, but I made an exception here.   I am glad I did, because this was a very rich and flavorful soup.

Normally I also make soups that are one-pot meals, but I made another exception.  I paired this soup with a container of Greek yogurt to add some protein and make it a meal, but it would also be a nice first course for any dinner.

 

 

Spicy Carrot and Pumpkin Soup

1 T canola oil
1 Vidalia onion, diced
1 t minced garlic
1 (15 oz.) can pumpkin
1 large potato, peeled and cut in 1″ chunks
5 carrots, peeled and cut in 1″ slices
3 c. vegetable broth
3 T flour
2 t paprika
1 t curry

Heat canola oil in a large frying pan.  Saute onion and garlic until lightly brown, and place the cooked onions in the crockpot.  Add pumpkin, potato, and carrots to the crockpot.  In a small bowl, whisk together broth, flour, paprika, and curry.  Pour liquid over vegetables in the crockpot.  Cook on High for 6 hours.  Mash carrots and potatoes with a potato masher.  Stir well and serve.

-Adapted from Healthy Food Guide

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