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Curried Carrot Soup with Toasted Pepitas

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Level: Easy

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Description

A simple carrot soup with loads of flavor from curry and coconut milk and added crunch from pepitas (pumpkin seeds). Perfect for a weeknight dinner, but it only gains more flavor if made ahead and kept in the fridge overnight.

Ingredients

  • 4 teaspoons Extra Virgin Olive Oil, Divided
  • ½ cups Raw Pepitas (pumpkin Seeds)
  • 2-½ pounds Carrots, Diced
  • 1 whole Yellow Onion, Finely Chopped
  • 1 teaspoon Yellow Curry Powder (see Note)
  • 1 pinch Cayenne Pepper
  • 6 cups Low Sodium Vegetable Broth
  • ⅔ cups Light Coconut Milk
  • ½ whole Lime, Juiced
  • 1 pinch Salt And Pepper, to taste
  • ¼ cups Plain Yogurt, For Topping (optional)

Preparation

Place a soup pot over medium heat. Heat 1 teaspoon of olive oil and add the pepitas. Cook the pepitas, stirring frequently, until they turn golden and fragrant, about 4 minutes. Transfer the pepitas to a paper towel to cool. Sprinkle liberally with salt and pepper.

Return the pot to the burner and add the remaining 3 teaspoons of olive oil. Add the carrots to the pot and cook until they begin to soften and look damp, about 5 minutes. Add onions, curry powder, and cayenne and sauté until the onions become soft, 5 minutes. Add broth and bring to a boil. Reduce heat to a low simmer, cover and cook until carrots are very tender, about 20 minutes. Transfer soup to a blender in batches (or use an immersion blender in the pot) and blend until very smooth. Return the soup to the pot and heat just until it begins to bubble. Turn off the heat and add the coconut milk, lime juice, and additional salt and pepper to taste.

Serve immediately, topped with a drizzle of plain yogurt and the toasted pepitas.

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