Photo: ©2010 Natalie Lewis

Pumpkin Carrot Soup

A festive and delicious crowd-pleaser, perfect for the holiday table

BY MAGAZINE COLUMNIST NATALIE LEWIS

Let’s just cut to the chase; there is a reason why God created winter, and I’m pretty sure it’s so we can eat soup. Good soup, that is. The kind that is not served with the intention of being low-cal, but because of how quickly it moves through our bodies warming the soul and satisfying our taste buds (but also happens to be good for us).

To be honest, I never thought it was possible to have a good soup sans cream until my mother in-law introduced me to her carrot soup, which is where this recipe was derived from. My one-and-only was privileged enough to warm up around the dinner table each holiday season with her soup and I feel it’s my Christmas obligation to share it with the rest of you — who, if you’re like me — have lived a very carrot soup-deprived childhood.

Easy to make, yet showy enough for the holiday dinner table, pumpkin carrot soup is a host’s best friend. It’s a one-stop-shop where you will find delicious flavors and good-for-you ingredients with a festive flair, and it is always loved by all. And you can make it ahead to allow plenty of time to sit back, relax and soak up all of the beauty December 25th has to offer. What more could a girl ask for?

So, without further ado…

Pumpkin Carrot Soup

2 Tbs olive oil
1 1/2 lbs. carrots, chopped
1 (15oz) can pumpkin puree
2 large onions, diced
2 medium-large potatoes, peeled and chopped
1 bay leaf
6 cups (or more) chicken stock (vegetable stock can be substituted if desired)
Salt & pepper to taste

In Dutch oven over low heat, sweat carrot and onion in olive oil.

Add pumpkin, potatoes, bay leaf, and chicken stock to cover. Simmer, covered until vegetables are tender, about 4o minutes. Discard bay leaf.

Puree soup in batches in blender. Return to pot and season with salt and pepper to taste. Heat, stirring occasionally.

Garnish with fresh cracked pepper, roasted pumpkin seeds and a drizzle of olive oil.

Enjoy more of Natalie’s delicious recipes, gorgeous photographs and engaging writing at the Daily Crave. And if you’re lucky enough to live in Northern New Jersey and need catering, personal chef services or group cooking lessons, look no further than Chef Natalie Lewis.

© 2011, The Magazine of Yoga, LLC.