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Curried Carrot Soup Topped with Toasted Pumpkin Seeds
Gluten-free, sugar-free, keto-vegetarian-vegan friendly!
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Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Course
Appetizer, Side Dish, Soup
Cuisine
Indian
Equipment
Dutch oven
Blender or food processor
Ingredients
1
Onion
chopped
6
Carrots
peeled and shredded
1
Apple(s)
peeled and finely chopped
6
tbsp
Olive oil
1"
Strip of lemon peel
yellow part only
1
tsp
Splenda
1
tsp
Salt
1
tsp
Curry powder
1
cup
Heavy cream
almond milk creamer
1
cup
Sour cream
or Tofutti
2
Large cans of vegetable broth
gluten-free
3
tbsp
Dry Sherry
optional
Instructions
In a medium Dutch Oven, sauté onion, carrots and apple in olive oil until translucent.
Add lemon peel and seasonings. Let cool. Place mixture into a large bowl.
In a blender or food processor, blend the vegetable mixture with some of the vegetable broth until smooth but leave a little texture.
Pour puree mixture into the Dutch Oven and add the additional broth to the pot. Heat thoroughly.
Turn down heat and gently add the heavy cream and sour cream. If desired, stir in sherry.
Top with toasted pumpkin seeds, croutons, green onions, chives, or toasted almonds.
Let's Eat!!
Notes
You may also add 1/8 tsp of cinnamon and 1/8 teaspoon of turmeric.
Keyword
carrot, curry, gluten free, keto, pumpkin seeds, soup, sugar free, vegan, vegetarian