Soup?
Or bisque.
Definitely not a broth, chowder, chili, stock, stew, or stoup…
Let’s just go with soup, for simplicity’s sake.
So I had a couple handfuls of wobbly, borderline sad looking carrots hanging in my fridge.
These guys were definitely not raw eating material, so I figured I’d roast them, roast them real good.
Then go even further to turn them into a creamy fall soup.
A blended soup, so no sad carrot remains are detectable.
Waste not, want not.
What ever that means…
But really this soup is quite healthy and tasty!
Perfect lunch material along with these (savory-ish) Vegan Pumpkin Spice Muffins.
With the addition of a fresh green salad for din din.
Yes.
This scrumptious bisque I mean soup is full of sweet roasted carrots, along with tender sautéed onion, zippy fresh ginger, earthy ground turmeric, low-sodium vegetable broth, festive pumpkin puree, sea salt and black pepper.
Top her off with toasted walnuts for some crunch and a hit of protein.
Slurp and burp = compliments to the chef!
P.S. Don’t be shy with the salt and peppa! They really get the flavors going.
P.P.S. Snipped chives is another fresh, bright topping idea. They’re more of a spring affair, but who really cares.
P.P.P.S. Please don’t scald your arm off when blending up the soup.
P.P.P.P.S. This soup over here is also quite good, and quite similar. So if you want butternut squash feels instead of pumpkin vibes, go with that baby.