Receta de sopa de zanahoria y calabaza en una olla

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Sopa de zanahoria y calabaza en una olla
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Esta receta de sopa vegana de zanahoria y calabaza es fácil de hacer, pero también es abundante y deliciosa. La calabaza y la zanahoria son ricas en vitamina A, que ayuda a nuestro sistema inmunitario.

Esta sopa es fácil de hacer, pero es abundante y deliciosa. Tanto la calabaza como la zanahoria son ricas en betacaroteno. A continuación, se convierte en vitamina A, que ayuda a nuestro sistema inmunitario y a mejorar la salud ocular. El comino y el jengibre aportan calor al plato y favorecen una digestión saludable.

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
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Tiempo de preparación 10 minutos
Tiempo de cocción 25 minutos
Plato Soup
Cocina American
Raciones 3
Calorías 67 kcal

Equipment

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

Ingredientes
  

  • 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

Elaboración paso a paso
 

  • 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.

Notas

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

Nutrition

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

Author

  • Zero & Zen

    Dedicated to the cause of sustainability and eco-friendliness, our mission is to raise awareness about the importance of eco-conscious living.

    We firmly believe that individual actions can spark collective change and recognise the need for sustainable living to be tailored to your unique circumstances and pace.

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