Carrot And Squash Curry Soup Recipe

Name: Carrot And Squash Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 5 garlic cloves, Minced; 1 whole large onion, Diced; 3 whole carrots, Washed And Sliced Thin; 1 butternut squash or 4 whole yellow squash, Diced Small; salt (don't add if using a salty broth); 1 tablespoon curry powder (more To Taste!); 1/2 cup dry white wine; 48 ounces chicken broth or 48 ounces vegetable broth; 1/4 cup heavy cream (optional) or 1/4 cup coconut milk (optional)

Servings: persons

3 tablespoons olive oil
5 garlic cloves, Minced
1 whole large onion, Diced
3 whole carrots, Washed And Sliced Thin
1 butternut squash or 4 whole yellow squash, Diced Small
salt (don't add if using a salty broth)
1 tablespoon curry powder (more To Taste!)
1/2 cup dry white wine
48 ounces chicken broth or 48 ounces vegetable broth
1/4 cup heavy cream (optional) or 1/4 cup coconut milk (optional)

1
Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt.
2
Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.
3
Pour in wine. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.
4
After 1 hour, taste and adjust seasonings. Turn off heat.
5
Puree soup using an immersion blender, or in batches in a regular blender.
6
Return to soup pot and bring to a simmer. Serve hot. If you're feeling naughty, drizzle heavy cream or coconut milk over the top.

1118

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 5 garlic cloves, Minced, 1 whole large onion, Diced, 3 whole carrots, Washed And Sliced Thin, and more.

Yes, Carrot And Squash Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot And Squash Curry Soup

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