Carrot and Squash Curry Soup Recipe

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Ingredients:

Serving

3 tbsp olive oil
5 garlic cloves, minced
1 whole large onion, diced
3 whole carrots, washed and sliced thin
1 butternut squash
salt (don'tsp add if using a y broth)
1 tbsp curry powder (more to taste!)
1/2 cup dry white wine
48 oz chicken broth
1/4 cup heavy cream ( optional) or 1/4 cup coconut milk (optional)

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	146.67 Kcal (614 kJ)
Calories from fat	81.2 Kcal
		% Daily Value*
Total Fat	9.02g	14%
Cholesterol	6.85mg	2%
Sodium	856.92mg	36%
Potassium	441.55mg	9%
Total Carbs	10.27g	3%
Sugars	3.24g	13%
Dietary Fiber	2.28g	9%
Protein	1.17g	2%
Vitamin C	25.3mg	42%
Vitamin A	0.5mg	18%
Iron	0.6mg	3%
Calcium	55.2mg	6%

Amount Per 100 g
Calories	43.04 Kcal (180 kJ)
Calories from fat	23.83 Kcal
		% Daily Value*
Total Fat	2.65g	14%
Cholesterol	2.01mg	2%
Sodium	251.47mg	36%
Potassium	129.58mg	9%
Total Carbs	3.01g	3%
Sugars	0.95g	13%
Dietary Fiber	0.67g	9%
Protein	0.34g	2%
Vitamin C	7.4mg	42%
Vitamin A	0.2mg	18%
Iron	0.2mg	3%
Calcium	16.2mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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