Curried Pumpkin & Carrot Soup

As the days get shorter and the nights get longer, most of our evenings are marked with chilly winds and occasional thunderstorms, and before you know it, time will come to light up your fireplace and get cozy, as the Holiday season draws upon the United States. And this heart-warming soup recipe is a perfect way to cut the chill of cold winter evenings. Just curl up yourself with a bowl of soup and a favorite book, or a long-awaited movie, and soon the weather outside will feel more pleasant than ever!

 Made with Fall veggies like Carrots and Pumpkins, this soup recipe gets its unique flavor from the ever-versatile Curry Powder; a pinch of this aromatic spice blend adds wonders to the taste. And with just one tablespoon of butter, there is no unwanted fat added to the soup. However, the rich root veggies give it enough substance and texture to make it feel more like a Bisque, than a Soup.
Curried Pumpkin & Carrot Soup
Prep Time: 10 mins
Cook Time: 40 mins
Serves: 6

1 tablespoon butter
1 1/2 cups diced white or yellow onion
2 cloves garlic, minced
1 tablespoon ground paprika
4 cups vegetable broth (or water)
3 cups carrots, peeled and sliced into rounds
2 cups pumpkin, peeled and cut into cubes
1 teaspoon salt
1/2 teaspoon curry powder
shaved parmesan cheese, for garnish

Melt the butter in a large soup pot over medium heat. Add the onion to the pan and saute until tender about 8 minutes.

Stir in the garlic and ground paprika and cook for one minute.

Add the vegetable broth, carrots, pumpkin, salt and curry powder and saute for another minute.

Bring soup to a rolling boil, then reduce the flame and let it simmer over medium-high heat until the vegetables are tender, about 35-45 minutes.

Using a blender or food processor, puree the soup until smooth.

While serving, garnish with some shaved Parmesan cheese, and serve with some warm Garlic bread on the side.

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