Recipe of Award-winning Roasted pumpkin and carrot soup

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Before you jump to Roasted pumpkin and carrot soup recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

For the most part, people have been trained to think that "comfort" foods are not good for the body and should be avoided. However, if your comfort food is candy or junk food this is true. Otherwise, comfort foods can be super nutritious and good for you. There are several foods that really can raise your moods when you eat them. If you are feeling a little bit down and you're needing an emotional pick me up, try some of these.

Eggs, you may be astonished to learn, are terrific at battling depression. Just see to it that you do not throw out the yolk. The egg yolk is the most important part of the egg in terms of helping you cheer up. Eggs, the egg yolk in particular, are high in B vitamins. These B vitamins are wonderful for helping to raise your mood. This is because they help your neural transmitters--the parts of your brain that affect your mood--run better. Try to eat an egg and feel a lot better!

Now you realize that junk food isn't necessarily what you should eat when you are wanting to help your moods get better. Try some of these tips instead.

We hope you got benefit from reading it, now let's go back to roasted pumpkin and carrot soup recipe. You can cook roasted pumpkin and carrot soup using 11 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Roasted pumpkin and carrot soup:

1. Provide 500 g of pumpkin.
2. You need 300 g of carrots.
3. Take 2 tbsp of oil.
4. Use of Salt & pepper.
5. You need 2 of brown onions.
6. Get 4 cloves of garlic.
7. Use 1/2 of vegetable stock cube.
8. Use 600 ml of water (or more).
9. Provide 150 ml of cream (I use oat).
10. Take of Optional.
11. You need 1 pinch of cayenne pepper.

Steps to make Roasted pumpkin and carrot soup:

1. Peel and cut pumpkin and carrots into pieces and put in a oven tray. Coat with oil, salt and pepper..
2. Cut the onions (peel on!) in half and put on the tray skin side up. Cook the vegetables in the oven for 20 minutes at 225 degrees..
3. Add the garlic (unpeeled) and roast for another 10-15 minutes, until the vegetables are soft..
4. Peel onions and garlic and put the vegetables in a saucepan together with hot water and the stock cube. Blend until smooth..
5. Add cream and check the seasoning (if the soup is a bit too thick for your liking, just add some more hot water)..
6. Enjoy with some crispy croutons!.

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