Turmeric Curry Carrot Soup
You'll love the subtle spiciness and light creamy smoothness of this bright orange soup. It's delicious made with ground or fresh turmeric, but If you can find fresh turmeric, give it a try!
Servings: 8 servings
Calories: 101kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cups chopped onion
- 1 pound carrots cleaned and diced in ½-inch pieces, about 3 cups
- 2 each garlic cloves minced
- 2 teaspoons grated fresh turmeric, or ¾ teaspoon ground dried turmeric
- 2 teaspoons curry powder
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- 1 pinch freshly ground black pepper
- 1 each small potato, peeled and diced in ½-inch pieces
- 5 ½ cups vegetable broth
- ½ cup apple juice
- 1 tablespoon lime juice or lemon juice
- ¼ cup toasted pumpkin seeds
- Cilantro or parsley leaves, for garnish
- Ground chile, like ancho chile powder for garnish
Instructions
- Heat the oil in the pressure cooker. Stir in the onions, carrots, and garlic, and sauté about 5 minutes, until the onions soften. Stir in the turmeric, curry powder, cumin, salt and pepper. Cook about a minute. Add the potatoes, vegetable broth, and apple juice.Lock the lid in place and cook on high pressure 5 minutes. Quick release the pressure.Allow to cool, and then blend in batches until it all is a smooth puree. (If you have an immersion blender, you don’t have to let the soup cool down--just puree directly in the pot.) Stir in the lime or lemon juice. Taste--add more salt if needed. Serve hot, with toasted pumpkin seeds, fresh cilantro, and a sprinkle of ground chiles.
Notes
No pressure cooker? Simmer the soup, covered, until the carrots and potato are tender.
Nutrition
Calories: 101kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 834mg | Potassium: 295mg | Fiber: 3g | Sugar: 7g | Vitamin A: 9824IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 1mg