Ein-Topf-Rezept für Karotten-Butternuss-Kürbis-Suppe

Karotten-Butternuss-Kürbis-Suppe aus einem Topf

Dieses vegane Eintopf-Rezept für Karotten- und Butternusskürbis-Suppe ist einfach zuzubereiten und dennoch herzhaft und lecker. Butternusskürbis und Karotten sind beide reich an Vitamin A, das unser Immunsystem unterstützt.

Diese Suppe ist einfach zuzubereiten, aber dennoch herzhaft und köstlich. Sowohl Butternusskürbis als auch Karotten sind reich an Beta-Carotin. Anschließend wird es in Vitamin A umgewandelt, das zur Unterstützung unseres Immunsystems und zur Verbesserung der Augengesundheit beiträgt. Kreuzkümmel und Ingwer verleihen dem Gericht eine wärmende Note und fördern eine gesunde Verdauung.

One-Pot Carrot and Butternut Squash Soup

Vegan Carrot & Butternut Squash Soup

Best of all, this one pot carrot & butternut squash soup can be eaten as a light starter, or embellished to be a satisfying main meal. If you like to prepare food for the week ahead, this recipe can also be upscaled to make a larger batch.
5 from 2 votes
Vorbereitungszeit 10 Minuten
Zubereitungszeit 25 Minuten
Gericht Soup
Küche American
Portionen 3
Kalorien 67 kcal


  • Knife
  • Vegetable peeler
  • Spoon or spatula for stirring
  • Blender


  • ½ butternut squash peeled, seeds removed, cut into 1-inch chunks
  • 3 carrots peeled or washed, cut into ½-inch chunks
  • 1 brown onion peeled, quartered
  • 2 cloves garlic peeled
  • 1 tbsp sesame oil
  • 3 dried bay leaves
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 750 ml vegetable broth see notes
  • ½ tsp ground cumin
  • ¼ tsp ground ginger
  • salt and pepper to taste


  • Prepare carrots, onion, garlic and butternut squash. Add them into the pot, along with sesame oil. On medium heat, cook everything for about 5 minutes, stirring regularly.
  • Next, add vegetable broth, thyme, bay leaves and spices. Bring the contents to boil and cook for about 20-25 minutes. When you’re done, the carrots and butternut squash should be soft and pliable.
  • Take out thyme sprigs and bay leaves and transfer the contents into a blender. Blend until smooth, then add back into the pot.
  • Taste and season with salt and pepper as desired. Serve with a slice of bread, a handful of croutons, a sprinkle of chilli flakes, or a drizzle of balsamic glaze.
  • Recipe Note
  • You can use store-bought vegetable broth (usually sold in 1L cartons), make your own, or alternatively, dissolve a stock cube, stock pod or stock powder in 750ml of water.


Store for up to 3 days in the fridge, or split into portions and freeze for up to a month.


Calories: 67kcal
Keyword Butternut, Carrot, Soup, Squash, Vegan
Tried this recipe?See More Vegan & Vegetarian Recipes – Totally Yummy!


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