Tiger Tea Pumpkin Carrot Soup October 11 2016

Pumpkin carrot soup

Knock knock.

Who’s there?


Orange who?

Orange you glad we’re making pumpkin carrot soup? Seriously, the chill in the air is no joke when your hands are freezing and you’re hungry as heck. This colourful, healthy seasonal homemade soup is just the ticket. Funny enough, it’s super easy to make. Just save the flesh of your jack-o-lantern, add some other veggies and a teaspoon of Tiger Tea for seasoning, and you’re laughing. (If you use Tiger Tea Cinnamon Hearts you'll have a sweeter savoury soup.) Make a big batch and freeze some for later.  All the coziness of this soup will make your entire body happy.


4 cups vegetable or chicken stock

1 large onion, chopped

2 tablespoons coconut oil

1 teaspoon Tiger Tea (any flavor)

1 teaspoon chili flakes

1 teaspoon sea salt to taste

1 cup fresh pumpkin, peeled and cut in chunks

1 cup carrots, peeled and cut in chunks

2 red potatoes, peeled and cut in chunks

1 cup coconut cream or milk

fresh lime juice


Put stock in a large pot to boil.

Fry onion in coconut oil until soft. Turn off heat and add Tiger Tea and chili flakes.

Transfer the pan contents to the stock pot, add the pumpkin, carrots and potatoes.

Bring it all to a boil then reduce heat, cover and simmer for 1 hour.

Once the soup is cooked soft, use a hand blender, or pour the soup into to a standing blender, and puree until smooth.   

Return to low heat stovetop, add the coconut cream and heat through, (don't boil.)

Serve with a squeeze of lime, and garnish with chili flakes for extra heat if desired.