Curried Carrot Soup with Toasted Pepitas

Curried Carrot Soup with Toasted Pepitas

A simple carrot soup with extra flavor from curry and coconut milk and added crunch from pepitas (pumpkin seeds). Perfect for a weeknight dinner, but it only gains more flavor if made ahead and kept in the fridge overnight.

Ingredients

  • 1 Tablespoon, plus 1 teaspoon extra virgin olive oil, divided
  • ½ cup raw pepitas (pumpkin seeds)
  • 2.5 pounds carrots, diced
  • 1 regular yellow onion, finely chopped
  • 1 tsp. yellow curry powder (see note)
  • Pinch cayenne pepper
  • 6 cups low-sodium vegetable broth
  • ⅔ cup light coconut milk
  • Juice squeezed from ½ small lime
  • Salt and pepper, to taste
  • Plain yogurt, for topping (optional)
Read the whole recipe on inquiring chef