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.
Lock the lid in place and cook on high pressure 5 minutes. Quick release the pressure.
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.)
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.