Ingredients
1 Tbsp.olive oil
1 medium onion diced
2 cloves garlic, minced
1 cup of carrots, chopped
6 cups of vegetable broth
1 large sweet potato peeled and cubed
1 15 oz. can pumpkin puree
1 Tablespoon ground turmeric
1/4 teaspoon ground ginger
1/2 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon ground pepper
1/2 teaspoon cayenne
Instructions
In a large stock pot over medium heat add the oil, onion and carrots, Cook until the onions start to look soft and translucent, about 5-6 minutes. Make sure to stir frequently so the vegetables do not stick. Then add the garlic and cook another 1-2 minutes.
Add the remaining ingredients, stock, sweet potato, pumpkin, and all of the spices and stir. Bring the mixture to a boil and let simmer until the sweet potatoes are fork tender.
If you want the soup smooth use an immersion blender to get it to the consistency that you like. Or leave it chunky whichever you prefer.
Garnish with pumpkin seeds.
Notes
Tip
Add additional spices to suit your taste and for additional heat.
Use a traditional blender in place of an immersion blender, as always read your blender instructions and be careful. Do not fill the blender more that 1/2 way with hot liquids.
Garnish with roasted sweet potatoes and toasted pumpkin seeds.
Serve with crusty bread, crackers or a salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Cuisine: American
- Diet: Vegan