A silky, nourishing carrot soup enriched with roasted pumpkin seeds — simple, comforting, and naturally flavorful.

Yield: about 900 ml | Prep: 10 min | Cook: 10–15 min | Total: 25 min

Ingredients

• 500 g (17.5 oz) raw carrots
• 5 dl (2 cups) water
• 1 dl (⅓ cup) roasted pumpkin seeds
• ½ tbsp salt or herb salt

Instructions

1. Grate the carrots and place them in a medium pot with 2.5 dl (1 cup) of water.
2. Cover and cook over medium heat until the carrots are soft.
3. Transfer the cooked carrots and any remaining liquid to a blender.
4. Add the remaining 2.5 dl (1 cup) water, roasted pumpkin seeds, and salt.
5. Blend until smooth and creamy.
6. Serve immediately while warm.

For storage: If keeping for the next day, reheat and simmer for a few minutes after blending to improve shelf life.

Tips & Variations

• Garnish with fresh herbs or a sprinkle of roasted pumpkin seeds.
• Serve with whole grain rice, pasta, or bread for a complete meal.