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Pressure Cooker Curried Carrot Soup
"Layer upon layer, this curried carrot soup is built for flavor. The onions, garlic, and carrots release and soften their aroma with a brief sauté in olive oil. A blend of more than a dozen spices and herbs, curry powder contributes big time to the whole. Vegetable broth, infused with veggie and herb essence, and honey-tart apple juice, provide even more depth. With a little lemon to brighten things up, this soup dances in your mouth.
...
Serve this easy flavorful soup with quesadillas or a melty cheese sandwich."
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped, about 2 cups
  • 1 pound carrots, cleaned and diced in ½-inch pieces
  • 2 cloves garlic, minced
  • 2 teaspoons grated fresh turmeric, or ¾ teaspoon ground dried turmeric
  • 2 teaspoons curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon sea salt
  • 1 small potato, peeled and diced in ½-inch pieces
  • 5 ½ cups vegetable broth
  • ½ cup apple juice
  • 1 tablespoon lemon juice
  • ¼ cup toasted pumpkin seeds
  • Cilantro or parsley leaves
  • Ground chiles, optional garnish
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