Carrot and Squash Curry Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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from shawn :) 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) |
Directions:
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.
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