This bright orange soup is as delicious as it is beautiful. And with a dose of protein, healthy fats, and veggies, this soup is also a complete and nutritious meal. Perfect for those cooler days when you want to warm your bones, this soup is easy and super scrumptious for the whole family.
This recipe is gluten free, dairy free, vegan, paleo-friendly, and sugar free.
All the Fall Flavors Soup (Serves 4)
Three pounds of carrots
One 15 ounce can or pack of organic pumpkin
Two cups organic sprouted lentils
Optional: 14 ounce jar of Epic Bone Broth: Turkey Cranberry Sage flavor (OR for vegan option: use same amount of veggie stock)
3 tbsp organic olive oil or avocado oil
Dried or fresh chopped rosemary
Primal Palate Breakfast Blend spice mix (if you don’t want to purchase this blend, you can use what you have of the following: Himalayan Pink Salt, Garlic, Onion, Oregano, Cinnamon, Turmeric, Sage. However, I highly recommend the organic spice blends from this company!)
Pumpkin pie spice
Salt & pepper
Peel and chop the carrots into 1/2 - 1 inch slices.
Coat all carrots with avocado oil, and add a few dashes of salt, pepper, and 1/2 tbsp rosemary. Mix until all carrots are coated.
Roast carrots at 450 degrees F for 20 minutes or until they are soft and aromatic.
While the carrots are roasting, cook the lentils according to the package, you want them to have a soft consistency.
Allow the carrots and lentils to cool a bit so they aren’t piping hot.
Combine carrots, cooked lentils, the 15 ounces of pumpkin, and the entire jar of bone broth (or veggie stock) in a large blender, food processor, or in a large pot using an immersion blender. Don’t let lack of gadgets hold you back - I used my Nutribullet with as many ingredients as I could fit at once, and did this several times. Just get that stuff pureed!
Add 2-3 cups filtered water and continue to blend. Add in increments of 1/2 cup, until soup is your desired thickness (hey, we’re all different, right?)
Add 3 tbsp olive oil or avocado oil. Blend.
Add 1/2 tbsp pumpkin pie spice. Blend.
Add 1/2 tbsp breakfast blend or 5-10 vigorous shakes each of garlic powder, onion powder, oregano, turmeric, and/or sage. Blend.
Add salt & pepper to taste: 1 tsp of each to start. Blend.
Transfer to a large pot and heat slowly on a medium to low flame.
Is It Ready Yet?
When the soup is hot, it may be ready to serve. BUT, did you taste it?
Here is where the wandering begins…it’s time to experiment with flavor.
I personally don’t measure when I cook, and you may not like this.
“Cooking is an exact science,” you may say.
But I’m here to tell you that it’s not. And it’s WAY MORE FUN when you can let yourself be free and experiment and find the flavors that YOU enjoy.
Before we wander, taste your soup. If it’s to your liking, then stop and eat it. If you feel it’s plain, “meh",” or “could be better” it’s time to wander.
Add more salt. Salt in moderation is nothing to be feared and this is a large pot of soup. Salt helps to awaken the other flavors in a dish. Taste.
Add more pumpkin pie spice. I LOVE warm fall spices like this. If you do too, add more pumpkin pie spice. Taste.
Add more Breakfast Blend, or more garlic, onion, turmeric, and sage.
Repeat the above steps, little by little, until you have created a soup that tastes magical. If you like spice, add a little cayenne (SMALL amounts at a time) to add a bit of heat to the sweetness of the pumpkin and carrot).
Did you make this recipe? Snap a pic and post it on Instagram with the hashtag #wanderfreerecipes so I can see your majestic work of art!
Does it really annoy you that I’m making you do work in figuring out the recipe? Let’s talk about it! Just remember - give a man to fish, he’ll eat for a day. Teach a man to fish, and he’ll eat for a lifetime. I want you to learn to cook for yourself, for a lifetime. #toughlove
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