Roasted Carrot and Pumpkin/Squash Soup - Sole to Soul Coaching

Roasted Carrot & Pumpkin/Squash Soup

INGREDIENTS:

2 TBS Extra Virgin Oil (or water in an non-stick pot)

1-2 cups roasted pumpkin or squash (summer or winter)

4 cups of Vegetable Stock (vegetable —homemade or use lowFODMAP stock cubes

2 TBS garlic — minced

5 Carrots —peeled and chopped

1 TBS Mustard Seeds

2 tsp Sea Salt

1/4 tsp Black Pepper

1 tsp Turmeric

1/2 tsp Cardamon

1/4 tsp Chili Powder (optional)

2 cups of Water 

PREPARATION:

1. Preheat oven to 410 degrees F. Place cut pumpkin (or squash) ad carrot on a lined tray — mix in the garlic and 1 TBS of the olive oil or water.  Toss to coat.  Roast for 30-35 minutes.
2. While the vegetables roast, heat a medium pot with water and/or oil.  Add the mustard seed and spices , cook stirring for  couple of minutes or until aromatic and mustard seeds pop.  
3. Add the 2 cups of water and stock.  When carrots and squash are roasted —add them.  Bring pot to a boil, reduce heat and cook covered for 15 minutes.  then uncover and leave to cool slightly for 15 minutes. 
4. Add 1/2 the mixture to a blender and blend —repeat with the remaining 1/2 or leave some of the soup chunky and add with the puree soup.  FROM:  DietVSDisease.  FODMAP foods are a type of carbohydrate that some people’s bodies don’t digest well.  FODMAP stands for: Fermentable Oligo, Di,- Mono-saccharides and Polyols.