Carrot and Squash Curry Soup

READY IN: 1hr 20mins
Recipe by sofie-a-toast

from shawn :)

Top Review by magpie diner

Great soup, love the flavour combination. I added the coconut milk right in for a little extra creaminess. Nice and easy and the leftovers are looking great.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. After 1 hour, taste and adjust seasonings. Turn off heat.
  5. Puree soup using an immersion blender, or in batches in a regular blender.
  6. 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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