Turmeric Curry Carrot Soup (Instant Pot Pressure Cooker)

Name: Turmeric Curry Carrot Soup (Instant Pot Pressure Cooker)
Ingredients: 2 tablespoons extra virgin olive oil; 2 cups chopped onion; 1 pound carrots (cleaned and diced in ½-inch pieces, about 3 cups); 2 each garlic cloves (minced); 2 teaspoons grated fresh turmeric, (or ¾ teaspoon ground dried turmeric); 2 teaspoons curry powder; 1/2 teaspoon ground cumin; 1/2 teaspoon sea salt; 1 pinch freshly ground black pepper; 1 each small potato, (peeled and diced in ½-inch pieces); 5 ½ cups vegetable broth; ½ cup apple juice; 1 tablespoon lime juice or lemon juice; 1/4 cup toasted pumpkin seeds; Cilantro or parsley leaves, (for garnish); Ground chile, like ancho chile powder (for garnish)

"Turmeric curry carrot soup with fresh or ground turmeric, sprinkled with toasted pumpkin seeds and cilantro. A bright subtly spicy vegan soup...."

INGREDIENTS

•

2 tablespoons extra virgin olive oil

•

2 cups chopped onion

•

1 pound carrots (cleaned and diced in ½-inch pieces, about 3 cups)

•

2 each garlic cloves (minced)

•

2 teaspoons grated fresh turmeric, (or ¾ teaspoon ground dried turmeric)

•

2 teaspoons curry powder

•

1/2 teaspoon ground cumin

•

1/2 teaspoon sea salt

•

1 pinch freshly ground black pepper

•

1 each small potato, (peeled and diced in ½-inch pieces)

•

5 ½ cups vegetable broth

•

½ cup apple juice

•

1 tablespoon lime juice or lemon juice

•

1/4 cup toasted pumpkin seeds

•

Cilantro or parsley leaves, (for garnish)

•

Ground chile, like ancho chile powder (for garnish)

Go To Recipe

review