Pumpkin Curry Soup
A velvety smooth soup filled with warm flavors and a hint of spice.
Ingredients
- 1 quart Chicken Broth
- 1 tablespoon Avocado Oil
- 1 Red Apple- roughly chopped
- 3 Carrots- roughly chopped
- 1 White Onion- roughly chopped
- 1 can (15 oz) Pumpkin
- 1 can (15 oz) Coconut Milk
- 1 tablespoon Red Curry Paste
- 1 tablespoon Almond Butter Can sub cashew butter
- 1 tablespoon Garlic Powder
- 1 teaspoon Ginger Powder
- Salt and Pepper, to taste
Instructions
- Heat a large pot to medium-high heat. Add 1 tablespoon avocado oil and the apple, onion, and carrots, to the pan. Saute for about 5 minutes or until onions are translucent.
- In this same pan, add the rest of the ingredients and bring to a boil (about 10 minutes). Once it is at a boil, let it simmer for 10 minutes- the apples and carrots should be very tender at this point.
- Turn the heat down and use your immersion blender to blend the soup until smooth. If you don't have an immersion blender, you can also blend carefully- being sure to leave the lid cracked for the steam to escape.
- Serve and enjoy!
Notes
- Be sure you get plain pumpkin versus pumpkin pie filling when you are looking for it in the store!
- Add any leftover root veggies that you like to this soup.
- If you don't have an immersion blender, you can blend it in your blender. Just be sure to leave the lid open enough to let the steam out.
- If you want to add another level of flavor, you can roast the veggies in the oven first.
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