Verified by stevemur
|2 teaspoonOlive oil; or butter|
|1 cupOnion; chopped|
|1 teaspoonGarlic; minced|
|1 tablespoonGingerroot; grated|
|1 teaspoonCurry powder|
|1/2 teaspoonGround cumin|
|4 cupChicken broth|
|2 cupGranny Smith apples; peeled, chopped|
|2 cupCanned pure pumpkin|
|1 cupCarrot; chopped|
|1/4 teaspoonGround pepper|
|3/4 cupEvaporated 2% milk; or light (5%) cream|
Gourdian Angel Preparation
Heat olive oil in a large, non-stick soup pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 minutes. Add gingerroot, curry powder, and ground cumin. Mix well and cook for 30 more seconds.
Add broth, apples, pumpkin, carrots, salt, and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered, for 12 to 15 minutes, or until carrots are tender. Stir occasionally.
Working in two batches, transfer soup to a blender and puree until smooth. Soup will be very thick. Return pureed soup to pot and stir in evaporated milk. Serve hot.
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