Roasted Carrot Pumpkin Soup

For the second week of Blogging Marathon,I chose carrot to be cooked in three different avatars:-)For the day 1 it is roasted carrot soup. The combination of carrot with pumpkin gives a very creamy texture and a healthy soup rich in Beta carotene

Carrots    5
Pumpkin  1 cup
Onion       1
Olive oil   1 tbsp
Milk         1/4 cup
Salt           to taste
Pepper powder  to taste
Preheat the oven to 200C
Peel the carrot and cut into big pieces
Core the pumpkin, deseed it and cut into big cubes with the skin
Slice the onion
Toss all of these vegetables in a bowl with olive oil. Mix well
Line a baking sheet with parchment paper
arrange all the vegetables on it
Bake for 20 -25 minutes
Let it cool.Remove the pulp from the pumpkin
Transfer this, carrot and onions to a mixer. Grind with with little water
Transfer this mixture to a pan, add the milk and enough water for required consistency
Heat it on a very low flame for 5-7 minutes
Add salt and fresh ground pepper powder and serve warm!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26 

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