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Tomato Marinara Sauce
Turmeric Curry Carrot Soup
| By : |
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
6 servings
|
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion chopped, about
2 cups - 1 pound carrots cleaned and diced in
1/2-inch pieces - 2 cloves garlic minced
- 2 teaspoon turmeric fresh grated, or
3/4 teaspoon ground dried turmeric - 2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1 small potato peeled and diced in
1/2-inch pieces - 5 1/2 cups vegetable broth
- 1/2 cup apple juice
- 1 tablespoon lemon juice
- 1/4 cup pumpkin seeds toasted
- cilantro or parsley leaves
- Ground chiles optional garnish
Ingredients
|
Instructions
- Press Sauté to pre-heat the Instant Pot. When the word "hot" appears on the display, add the oil.
- Stir in the onions, carrots, and garlic, and sauté about 5 minutes, until the onions soften.
- Stir in the turmeric, curry powder, cumin, and salt, and cook about a minute.
- Add the potatoes, vegetable broth, and apple juice.
- Press Manual and adjust to 5 minutes cooking time. When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position.
- Allow to cool, and then blend in batches a smooth puree. (If you have an immersion blender, you don’t have to let the soup cool down-- just puree directly in the pot.)
- Stir in the lemon juice. Taste and add more salt if needed.
- Serve hot, with toasted pumpkin seeds, fresh cilantro, and a sprinkle of ground chiles. Enjoy!
Letty graduated from The French Culinary Institute in Manhattan New York, which is now known as The International Culinary Center. She is the author of the cookbook Chocolate Snowball: and other Fabulous Pastries from Deer Valley Bakery and was the executive pastry chef at Deer Valley Bakery for over 30 years. Letty cooks seasonally inspired vegetarian food and (mostly) “healthy” desserts. Her goal is to inspire you with new and interesting meatless and plant-based recipes–seasonal whole foods and “healthier” desserts.
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Excellent as is; no changes needed.
Delicious – and easy to make!
Tres fantastic, a new favourite. Second batch, though, I doubled the tumeric, curry powder and lemon juice.
Excellent, delicious. I used an immersion blender and it worked very well