Carrot and Squash Curry Soup
Warm up with the comforting flavors of this Carrot and Squash Curry Soup, a wholesome blend of vibrant vegetables and aromatic spices that’s perfect for cozy nights or meal-prep days. This silky-smooth soup combines the natural sweetness of carrots and butternut squash with the bold, earthy notes of curry powder and cumin, creating a rich and fragrant base. Coconut milk lends a luscious creaminess, while fresh ginger and garlic add a zesty kick. Ready in just 45 minutes, this vegan and gluten-free recipe is as simple as it is satisfying. Garnish with fresh cilantro for an extra pop of flavor, and serve it as a light appetizer or a heartwarming main dish. Whether you’re cooking for a family dinner or seeking a nutritious meal, this curry soup is sure to hit the spot.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 tablespoon, minced Fresh ginger
- 1.5 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 4 medium, peeled and chopped Carrots
- 3 cups, peeled and diced Butternut squash
- 4 cups Vegetable broth
- 1 can (14 oz) Coconut milk
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons, chopped (optional for garnish) Fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic and fresh ginger, and cook for another 1-2 minutes until fragrant.
Add the curry powder and ground cumin. Stir well to coat the onions in the spices, cooking for 1 minute.
Add the chopped carrots and diced butternut squash to the pot. Stir to combine with the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the carrots and squash are tender.
Use an immersion blender to carefully puree the soup in the pot until smooth. Alternatively, you can transfer the soup to a countertop blender in batches to puree, then return it to the pot.
Stir in the coconut milk, salt, and pepper. Heat the soup over low heat for 2-3 minutes until warmed through.
Taste and adjust seasoning as needed with additional salt or pepper.
Ladle the soup into bowls and garnish with chopped fresh cilantro, if desired. Serve hot.
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7942 mg | 345% | |
| Total Carbohydrate | 199.0 g | 72% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 71.2 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4950 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
