Curry Carrot Pumpkin Soup
Janna
Silky smooth and so healthy! Add more curry, if you dare...
ingredients
- 2 Tbsp extra-virgin olive oil
- 1 large onion, chopped
- 1 lb peeled, roughly chopped carrots, or a bag of baby carrots
- 1 15 ounce can puréed pumpkin
- 1 1/2 Tbsp curry powder
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 Tbsp paprika
- Pinch of ground cayenne pepper or a dash of Tabasco, to taste
- 4 cups chicken stock
- Sour cream, cilantro and green onion, to garnish
directions
- 1
Heat olive oil in a large stock pot over medium-high heat. Add onion and cook for 5 minutes, until onion is somewhat translucent. Add carrots, and salt and pepper. Cook an additional 5 minutes, then spices and cook one minute more. Pour the chicken stock into the pot - along with the puréed pumpkin, and bring to a boil. Turn the heat to low and simmer for 20-30 minutes, until carrots are easily pierced with a fork. Remove from heat.
- 2
Using a blender, purée in batches until smooth. I prefer thick, but if you want to thin your soup, add more stock as you blend.
Source: Janna
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