Prep/Total Time: 15 min.
Ingredients
- 1 tablespoonolive oil
- ½ cup chopped onions
- 1 cup choppedcarrots
- ½ teaspoonminced ginger
- ¼ teaspoonground cumin
- ¼ teaspoonground turmeric
- ¼ teaspoonground coriander
- ⅛ teaspoonchili powder
- 1 cup chicken broth
- ½ cup unsweetened low-fat coconut milk
- 2 tbsp pumpkin seeds
- cilantro leaves, chopped, and optional for garnish
Directions
Add olive oil to a pan over medium-high heat. Add the chopped onions, carrots, spices, and a pinch of salt and pepper. Stir and cook until vegetables are softened, about 10 minutes. Add the chicken broth. Bring to a boil, then reduce the heat to simmer and continue cooking until the carrots are cooked through about 10 minutes. Puree soup in a blender until it is creamy. Return soup to the pot. Stir in coconut milk, salt, and pepper to taste. Garnish with chopped cilantro and pumpkin seeds for crunch.
