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!
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.