Curried Carrot Squash Soup Recipe

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Ingredients:

Serving

2 acorn squash
2 cups carrots
1 small onion
2 garlic cloves
1/2 tsp grated ginger
1 tsp oregano
1 tsp basil
1 tsp curry powder
2 bay leaves
3 cups vegetables , broth
1 1/2 cups almond milk
2 tbsp olive oil
more oil for sauteing vegetables

Directions:

*the 3 cups of broth can be brought up to 4 cups depending on how thick you like your soup.
Cut the squash in half and put on a baking sheet. Drizzle with olive oil and rub it in on the insides. Bake for 45 minutes or until tender. Scoop flesh i bowl and mash it.
In a pot saute the onion and garlic until onions are translucent. Then add the carrots, stirring occasionally. Add the squash and spices. Cook for about 5 minutes.
Add the vegetable broth and almond milk, stirring occasionally, until carrots are fork tender. Fetch out the bay leaves and blend with immersion blender. Or transfer to blender in batches. blend till smooth. serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	306.66 Kcal (1284 kJ)
Calories from fat	140.58 Kcal
		% Daily Value*
Total Fat	15.62g	24%
Cholesterol	6.74mg	2%
Sodium	80.41mg	3%
Potassium	707.15mg	15%
Total Carbs	40.28g	13%
Sugars	17.19g	69%
Dietary Fiber	7.73g	31%
Protein	6.59g	13%
Vitamin C	18.9mg	31%
Vitamin A	0.3mg	9%
Iron	2.4mg	13%
Calcium	140mg	14%

Amount Per 100 g
Calories	133.75 Kcal (560 kJ)
Calories from fat	61.31 Kcal
		% Daily Value*
Total Fat	6.81g	24%
Cholesterol	2.94mg	2%
Sodium	35.07mg	3%
Potassium	308.43mg	15%
Total Carbs	17.57g	13%
Sugars	7.5g	69%
Dietary Fiber	3.37g	31%
Protein	2.88g	13%
Vitamin C	8.2mg	31%
Vitamin A	0.1mg	9%
Iron	1.1mg	13%
Calcium	61mg	14%

* 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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