Wednesday, April 25, 2012

Creamy Carrot Soup with Pumpkin Seeds (GAPS friendly)

Creamy Carrot Soup with Pumpkin Seeds (GAPS friendly)


2 Tbs unsalted butter
1 large onion, roughly chopped
1 quart chicken stock (preferably homemade)
1 quart filtered water
2 lbs carrots, roughly chopped
1/4 c pumpkin seeds (soaked and dehydrated)
1 c sour cream (homemade)
Salt and freshly ground pepper


Melt butter in stock pot over moderate heat.  Add chopped onions and cook, stirring occasionally, until onions are softened and lightly browned.  Add chicken stock, filtered water, and chopped carrots and bring to a boil.  Reduce heat to a simmer, cover, and let cook until carrots are tender, about 30 minutes.  When carrots are tender, puree soup in batches in blender or use immersion blender to puree the soup in the pot.  Let the soup cool slightly until it is a good temperature for eating and then mix in sour cream.  Add salt and pepper to taste.  Garnish with a small handful of pumpkin seeds.


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