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4 from 1 vote

Pumpkin Carrot Curry Soup

Servings: 4

Ingredients

  • 1 pound carrots peeled, cut into chunks
  • 2 cups of water
  • 1 large leek washed, sliced thinly (white part only)
  • 1 teaspoon cardamom
  • 1 tablespoon curry powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 large can pumpkin
  • 1/2 cups salted roasted peanuts, ground in food processor (can substitute 2 tablespoons peanut butter)
  • 1/2 cup heavy cream or half and half or almond milk as used in this carrot soup.
  • A few squeezes sriracha chile sauce or chopped chiles or hot sauce of your choice
  • pure maple syrup to garnish

Instructions

  • Put carrots in large pot with water, leeks, and all spices, until carrots are cooked.
  • Add pumpkin, ground peanuts. Cook for 30 minutes on low heat.
  • Stir in cream.
  • Stir in chile sauce.
  • Puree with immersion blender or regular blender).
  • For an extra silky texture, I processed through the food mill.
  • Season with salt and pepper to taste.
  • Serve hot. Top each cup with yogurt, maple syrup or both.

Notes

Make this soup as mild or as hot as you prefer. I made it quite hot, and offset the heat with the maple syrup. You could top with plain yogurt or maple yogurt. You may need to add more water. You can choose your own consistency.
I made this soup on a Saturday and we ate it again 4 days later. It was incredibly much better, so I recommend making this soup the day before you first eat it. Serve with a fruited salad, and some naan bread.