Carrot Ginger Pumpkin Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 sweet yellow onion, chopped
- 1 small ginger root, peeled and finely diced
- 3 cloves garlic, minced
- 3 cups low-sodium vegetable broth + 3 c. water
- 1 pound carrots, cut into 1/2 in. chunks
- 1 15 oz. can pumpkin puree
- pinch of curry powder
- salt and pepper, to taste
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