Carrot and Squash Curry Soup

Name: Carrot and Squash Curry Soup
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 3 whole Carrots, Washed And Sliced Thin; 1 kilograms fluid Chicken Broth; 1 Tbsp Curry Powder (more To Taste!); 5 cloves Garlic, Minced; 3 Tbsps Olive Oil; 1 whole Large Onion, Diced; 8 servings Salt To Taste; 4 whole Yellow Squash, Sliced

You can never have too many soup recipes, so give Carrot and Squash Curry Soup a try. This recipe makes 8 servings with 91 calories, 2g of protein, and 6g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. If you have carrots, squash, garlic, and a few other ingredients on hand, you can make it.

Instructions

Heat olive oil in a heavy pot over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add garlic and onions and stir to coat.

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Garlic

Onion

Add carrots and cook for 3 minutes, or until they start to get soft.

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Carrot

Sprinkle in a little salt.

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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.

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Curry Powder

Squash

Salt

Pour in wine if using.

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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.

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Chicken Broth

Seasoning

Soup

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Immersion Blender

Blender

Pot

Serve hot. If you're feeling naughty, drizzle heavy cream over the top.

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Heavy Cream

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Pot

Immersion Blender

Blender

Ingredients

Servings:

whole Carrots, Washed And Sliced Thin 1kilograms

fluid Chicken Broth 1Tbsp

Curry Powder (more To Taste!)5cloves

Garlic, Minced 3Tbsps

Olive Oil 1

whole Large Onion, Diced 8servings

Salt To Taste 4

whole Yellow Squash, Sliced

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Laurenz V Reserve Charming Gruner Veltliner with a 4.8 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.