This soup is quick, easy, and vegan! And, with lots of immune-boosting beta-carotenes, it's perfect for cold autumn days.
2 tablespoons canola oil
3/4 cup chopped peeled carrot
3/4 cup chopped celery
3/4 cup chopped ripe banana
1 bay leaf
1 whole clove
5 cups vegetable broth
2 cups pumpkin puree
3/4 cup unsweetened coconut milk
2 teaspoons ground nutmeg
1 teaspoon cinnamon
1 teaspoon dried sage leave
1/2 teaspoon ground allspice
1/2 teaspoon curry powder
salt and pepper, to taste
dairy free sour cream (optional)
Heat oil in a heavy large pot, over medium heat.
Add carrot, celery, banana, onion, and bay leaf; sauté until vegetables are soft, about 10 minutes.
Add broth and all remaining ingredients.
Simmer soup over medium heat for 15 minutes to blend flavors, discard bay leaf.
Using an immersion blender, puree soup until smooth.
In the absence of an immersion blender, cool slightly and puree ingredients in batches using a blender.
Return soup to pot. Season to taste with salt and pepper.
Optional: serve with dairy free sour cream.
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