Carrot and Squash Curry Soup
Carrot and Squash Curry Soup You can puree the entire pot of soup to make it creamed, some puree and leave some of it chunk
3 tablespoons olive oil
5 garlic cloves, Minced
1 whole large onion, Diced
3 whole carrots, peeled, sliced and diced
4 small yellow squash or 1 ½ large yellow squash make sure you peel them especially if you are using large – cut into small cubes
Salt to taste
1 tablespoon curry powder
1/2 cup dry wine – original recipe called for white but I have used a pinot noir
Enough chicken broth or vegetable broth to totally cover the vegetables in the pot
1/4 cup heavy cream or 1/4 cup coconut milk – I consider this absolutely necessary
Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 5 minutes, or until they start to get soft. Salt to taste.
Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and then 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.
You can puree the entire pot of soup to make it creamed, some puree and leave some of it chunk for a touch of class or leave as is. I like to leave it as is and enjoy the vegetables.
Serve hot. Add either a drizzle of heavy cream or coconut milk to really kick the taste of the curry into high gear.
Add a good crusty bread and the remainder of the wine and you will be happy!!
Look at other squash recipes https://traderscreek.com/recipes/recipe-index/