I was inspired to create this wonderful soup by my trusty Whole Foods Market. I figured I could re-create the recipe after taking a gander at the ingredient list on the label. I added the pumpkin for a richer, creamier, full-bodied soup and BAM! Perfection. I serve mine with freshly grated parmesan cheese and a dollop of Greek yogurt.
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.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
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tamara on 1.4.2012
I made this soup today and it looks good, but I had some issues with the amounts to include. I used ginger from a jar (in liquid, not dry) and had no idea how much to include. I don’t know what a whole root of ginger would be. I also used fresh pumpkin so I was guessing at the amount of pumpkin to include. I will be back to leave a review once I try the soup.