Carrot Ginger Pumpkin Soup

Name: Carrot Ginger Pumpkin Soup
Ingredients: 2 tablespoons extra virgin olive oil; 1 sweet yellow onion, chopped; 1 small ginger root, peeled and finely diced; 3 cloves garlic, minced; 3 cups low-sodium vegetable broth + 3 c. water; 1 pound carrots, cut into 1/2 in. chunks; 1 15 oz. can pumpkin puree; pinch of curry powder; salt and pepper, to taste

9 ingredients

6 steps

Ingredients

2 tablespoons extra virgin olive oil
1 sweet yellow onion, chopped
1 small ginger root, peeled and finely diced
3 cloves garlic, minced
3 cups low-sodium vegetable broth + 3 c. water
1 pound carrots, cut into 1/2 in. chunks
1 15 oz. can pumpkin puree
pinch of curry powder
salt and pepper, to taste

Directions

1

Heat olive oil in a large stock pot or dutch oven over medium heat.
2

Add onion, ginger, and garlic; saute for 5-10 minutes.
3

Add the broth, water, carrots, and pumpkin to the pot and heat until boiling.
4

Reduce the heat and simmer uncovered until the carrots are very tender, about 30 minutes.
5

Puree the soup in batches using a blender or a food processor.
6

Season with curry powder, salt and pepper, to taste.