Wild & Wet Curried Carrot Soup

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.