Name: Roasted Carrot Curry Soup
Ingredients: 2 tsp (5 g) curry powder; 1 tsp kosher salt; 2 tbsp (30 ml) extra virgin olive oil; 1 1/2 lb (680 g) medium carrots, trimmed, peeled, sliced lengthwise, and cut into 1-inch (25-mm) pieces; 2 medium yellow onions, quartered and sliced in 1-inch (25-mm) chunks; 1 (15-oz [425-g]) can full-fat coconut milk; 2 cups (470 ml) water or broth; Half a lemon, juiced; Fresh cilantro, for serving, optional

Description

This pumpkin cream sauce is warm, savory and perfectly suited to sweater season.

Ingredients

Scale

1 lb (454 g) penne pasta
1 1/2 tbsp (22 g) vegan butter
2 garlic cloves, minced
1 can pumpkin purée
1 can coconut milk
3/4 tsp paprika
3/4 tsp salt
Crispy sage leaves, for serving, optional

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Instructions

Cook the pasta according to package directions. Meanwhile, melt the vegan butter in a large saucepan over medium heat. Add the garlic and sauté for a minute or two, until fragrant. Stir in the pumpkin purée, coconut milk, paprika and salt.
Reduce heat to medium-low and simmer for 5 to 10 minutes, or until the sauce has thickened. Drain and rinse your pasta and combine it with the pumpkin cream sauce. Stir to thoroughly combine, garnish with fresh or crispy sage leaves if using, and serve immediately.

Notes

Nut-free, soy-free