Categories: Soups

Ingredients

• 2 tsp olive oil
• 1 cup onion, chopped
• 1 tsp garlic, minced
• 1 tbsp gingerroot, grated
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 4 cups chicken broth
• 2 cups granny smith apples, peeled and chopped
• 2 cups canned pure pumpkin
• 1 cup carrots, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3/4 cup evaporated milk

Directions

1. heat oil in non-stick soup pot over medium heat

2. add onions and garlic, cook for 3 min

3. add gingerroot, cumin and curry powder, cook 30s

4. add remaining ingredients (except evaporated milk), bring to a boil

5. reduce heat, cover and simmer for 12-14 min (until carrots are tender)

6. bit by bit, puree in blender

7. return to pot and stir in evaporated milk

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