- Serves: 6 to 8
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 110 cal
- 7g fat (6g sat)
- 0mg chol
- 400mg sodium
- 10g carb
- 3g fiber
- 2g protein
Ingredients
- 1/2 tablespoon olive oil
- 1 cup chopped onions
- 2 cloves garlic, minced
- 3/4 tablespoon minced fresh ginger
- 1 tablespoon mild curry powder
- 1 small pumpkin or squash -seeded, peeled and cubed
- 1 carrot, chopped
- 1 rib celery, chopped
- 3/4 teaspoon sea salt
- 2 cups water
- 2 cups vegetable broth
- 1 (7-ounce) can coconut milk
- 2 tablespoons chopped parsley
- 1/4 teaspoon red pepper flakes (optional)
Directions
In a large soup pot, heat oil over medium heat and add onions. Cook, stirring occasionally until softened, about 3 minutes. Add garlic, ginger, curry, pumpkin, carrots and celery, stirring well to combine.
Add salt, water and broth; stir to combine. Simmer, uncovered, for 30 minutes, stirring occasionally.
If you prefer a smooth soup, pureé using an immersion blender, food processor or regular blender (in batches) until smooth.
Top with parsley and red pepper flakes if desired. Serve immediately with a slice of bread. May be refrigerated or frozen.
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