Curried Carrot Soup With Toasted Pepitas Recipe

Name: Curried Carrot Soup With Toasted Pepitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons Extra Virgin Olive Oil, Divided; 1/2 cups Raw Pepitas (pumpkin Seeds); 2-1/2 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; 2/3 cups Light Coconut Milk; 1/2 whole Lime, Juiced; 1 pinch Salt And Pepper, to taste; 1/4 cups Plain Yogurt, For Topping (optional)

Servings: persons

4 teaspoons Extra Virgin Olive Oil, Divided
1/2 cups Raw Pepitas (pumpkin Seeds)
2-1/2 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
2/3 cups Light Coconut Milk
1/2 whole Lime, Juiced
1 pinch Salt And Pepper, to taste
1/4 cups Plain Yogurt, For Topping (optional)

1
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.
2
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 saute 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.
3
Serve immediately, topped with a drizzle of plain yogurt and the toasted pepitas.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 teaspoons Extra Virgin Olive Oil, Divided, 1/2 cups Raw Pepitas (pumpkin Seeds), 2-1/2 pounds Carrots, Diced, 1 whole Yellow Onion, Finely Chopped, and more.

Yes, Curried Carrot Soup With Toasted Pepitas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Carrot Soup With Toasted Pepitas

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