Curried Carrot Soup


  • 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
  • 1/2 teaspoon ground cumin
  • 1/2 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
  • 1/4 cup toasted pumpkin seeds
  • Cilantro or parsley leaves
  • Ground chiles, optional garnish


  1. Heat the oil in the Yedi Houseware pressure cooker. Stir in the onions, carrots, and garlic, and sauté about 5 minutes, until the onions soften. Stir in the turmeric, curry powder, cumin, and salt, and cook about a minute. Add the potatoes, vegetable broth, and apple juice.
  2. Lock the lid in place and cook on high pressure 5 minutes. Quick release the pressure.
  3. Allow to cool, and then blend in batches until it all is a smooth puree. (If you have an immersion blender, you don’t have to let the soup cool down–just puree directly in the pot.)
  4. Stir in the lemon juice. Taste–add more salt if needed. Serve hot, with toasted pumpkin seeds, fresh cilantro, and a sprinkle of ground chiles.