Carrot Ginger Pumpkin Soup

• 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

1. Heat olive oil in a large stock pot or dutch oven over medium heat.
2. Add onion, ginger, and garlic; saute for 5-10 minutes.
3. Add the broth, water, carrots, and pumpkin to the pot and heat until boiling.
4. Reduce the heat and simmer uncovered until the carrots are very tender, about 30 minutes.
5. Puree the soup in batches using a blender or a food processor.
6. Season with curry powder, salt and pepper, to taste.

extra virgin olive oil, sweet yellow onion, ginger root, garlic, lowsodium, carrots, pumpkin puree, curry powder, salt

Taken from food52.com/recipes/9813-carrot-ginger-pumpkin-soup (may not work)