Best Carrot And Squash Curry Soup Recipes

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CARROT AND SQUASH CURRY SOUP



Carrot and Squash Curry Soup image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

3 tablespoons olive oil
5 cloves garlic, minced
1 large onion, diced
3 carrots, thinly sliced
Kosher salt
4 yellow squash, sliced
1 tablespoon curry powder, or more to taste
1/2 cup dry white wine, optional
6 cups chicken broth
Heavy cream, for drizzling, optional

Steps:

  • Heat the olive oil in a heavy pot over medium heat. Add the garlic and onions and stir to coat. Add the carrots and cook until starting to soften, about 3 minutes. Sprinkle in a little salt. Add the squash and cook, stirring, until soft and tender, a few minutes. Add more salt to taste and the curry powder. Pour in the wine if using. Let the wine evaporate for about 30 seconds, then pour in the chicken broth. Bring to a boil, reduce the heat to a simmer, cover the pot and cook for 1 hour.
  • After 1 hour, taste and adjust the seasoning. Remove from the heat.
  • Puree the soup using an immersion blender, or in batches in a regular blender. Return the soup to a simmer and serve hot. If you're feeling naughty, drizzle heavy cream over the top.

CARROT AND SQUASH CURRY SOUP



Carrot and Squash Curry Soup image

Make and share this Carrot and Squash Curry Soup recipe from Food.com.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

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)

Steps:

  • 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.
  • 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.
  • 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.
  • After 1 hour, taste and adjust seasonings. Turn off heat.
  • Puree soup using an immersion blender, or in batches in a regular blender.
  • 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.

CARROT AND SQUASH CURRY SOUP



CARROT AND SQUASH CURRY SOUP image

Yield 8 servings

Number Of Ingredients 10

3 Tablespoons Olive Oil
5 cloves Garlic, Minced
1 whole Large Onion, Diced
3 whole Carrots, Washed And Sliced Thin
4 whole Yellow Squash (sliced)
Salt To Taste
1 Tablespoon Curry Powder (more To Taste!)
½ cups Dry White Wine (optional)
48 ounces, fluid Chicken Broth
Heavy Cream (optional)

Steps:

  • 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. 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. Pour in wine if using. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour. After 1 hour, taste and adjust seasonings. Turn off heat. Puree soup using an immersion blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot. If you're feeling naughty, drizzle heavy cream over the top.

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