Carrot and Squash Curry Soup

Curry powder is a blend of various spices, commonly including turmeric, cumin, coriander, and fenugreek. It adds a distinctive flavor and vibrant color to the soup.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Carrot and Squash Curry Soup

Cooking Method: Boiling, Simmering Cuisine: Asian, Indian Courses: Lunch, Soup, Vegan, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 300 gram Carrots
• 400 gram Butternut Squash
• 1 piece Onion
• 2 clove Garlic
• 1 teaspoon Ginger
• 2 teaspoon Curry Powder
• 400 milliliter Coconut Milk
• 500 milliliter Vegetable Stock
• 2 tablespoon Lime Juice
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 20 gram Fresh Cilantro

Instructions

1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until onion is translucent.
2. Add carrots and butternut squash. Stir in curry powder and cook for 2 minutes.
3. Pour in coconut milk and vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth.
5. Stir in lime juice, salt, and black pepper. Cook for an additional 5 minutes.
6. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 22g8%

Sugars 10g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.