Vegetable Curry Soup Recipe

Name: Vegetable Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Butternut Squash, Peeled, Deseeded And Chopped Into 1/2 Inch Cubes; 2 Tablespoons Olive Oil; 2 whole Shallots, Finely Chopped; 3 cloves Garlic, Finely Chopped; 3 whole Carrots, Chopped Into 1/2 Inch Cubes; 2 whole Parsnips, Chopped Into 1/2 Inch Cubes; 6 cups Chicken Stock; 1 cup Coconut Milk; 2 whole Bay Leaves; 1/2 teaspoons Turmeric; 1/2 teaspoons Ground Coriander; 1/2 teaspoons Ground Cumin; 1 dash Cayenne Pepper; 1 teaspoon Salt (or More To Taste)

Servings: persons

1 whole Butternut Squash, Peeled, Deseeded And Chopped Into 1/2 Inch Cubes
2 Tablespoons Olive Oil
2 whole Shallots, Finely Chopped
3 cloves Garlic, Finely Chopped
3 whole Carrots, Chopped Into 1/2 Inch Cubes
2 whole Parsnips, Chopped Into 1/2 Inch Cubes
6 cups Chicken Stock
1 cup Coconut Milk
2 whole Bay Leaves
1/2 teaspoons Turmeric
1/2 teaspoons Ground Coriander
1/2 teaspoons Ground Cumin
1 dash Cayenne Pepper
1 teaspoon Salt (or More To Taste)

1
1. Preheat the oven to 390 F. Put the chopped butternut squash into a large roasting tin, in a single layer. Drizzle half of the olive oil over the chopped butternut squash and roast for 45 minutes. While this is roasting, you can continue making the rest of the soup.
2
2. Melt the remaining olive oil in a large soup pot over a medium heat. Add the shallots and garlic, stir and cook for 2-3 minutes.
3
3. Add the carrots and parsnips and cook and stir for a further 5 minutes.
4
4. Add the stock, coconut milk, bay leaves and spices. Mix together well and bring to a simmer. Leave this to bubble away while the butternut squash roasts. Once the parsnips and carrots have softened, and the squash is also done, you can stir the squash into the soup.
5
5. Remove from the heat, and using a hand blender or food processor, blitz until smooth (you'll probably need to do this in batches if using a food processor). Serve and enjoy!
6
Optional: Serve with a dollop of natural yoghurt and some chopped herbs. Or in my case, a wedge of bread!

923

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 whole Butternut Squash, Peeled, Deseeded And Chopped Into 1/2 Inch Cubes, 2 Tablespoons Olive Oil, 2 whole Shallots, Finely Chopped, 3 cloves Garlic, Finely Chopped, and more.

Yes, Vegetable 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.

Vegetable Curry Soup

How did you like this recipe?

Frequently Asked Questions