Carrot Ginger Pumpkin Soup

1. 1

   Heat olive oil in a large stock pot or dutch oven over medium heat.

2. 2

   Add onion, ginger, and garlic; saute for 5-10 minutes.

3. 3

   Add the broth, water, carrots, and pumpkin to the pot and heat until boiling.

4. 4

   Reduce the heat and simmer uncovered until the carrots are very tender, about 30 minutes.

5. 5

   Puree the soup in batches using a blender or a food processor.

6. 6

   Season with curry powder, salt and pepper, to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.