Pumpkin Ginger Carrot Soup


Yesterday I went to Niagara Produce and stocked up on vegetables. I realized as I was leaving that I may have been a tad overzealous when it came to the amount of carrots I bought, so I was on a mission to make an entree out of them.  I received a Vitamix for our wedding and thought what a perfect time of year to make a carrot pureed soup in that.  I added the pumpkin since it’s Fall and this soup was delicious!

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 sweet yellow onion, chopped
  • 1 tablespoon ginger- peeled and minced (you can add more if you like a bite) 
  • 1 tablespoon garlic minced
  • 3 cups low-sodium vegetable broth
  • 3 cups water
  • 3 cups carrots, peeled and cut into 1/2 in. chunks
  • 1 15 oz. can pumpkin puree
  • pinch of curry powder
  • pinch of cumin
  • 2 bay leafs
  • salt and pepper, to taste
  • sugar in the raw (sprinkle on top to serve)
  • nutmeg (grate on top to serve)

Steps:

  1. Heat olive oil in a large pot  over medium heat.
  2. Add onion, ginger, and garlic; saute for 5-10 minutes.
  3. Add the broth, water, carrots, cumin, curry powder, bay leafs 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 a blender or food processor (I had to do mine in two batches)
  6. Season  salt and pepper, nutmeg and sugar  to taste.   SAMSUNG CAMERA PICTURES

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