Butternut Curry Soup

READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large soup pot, bring the water to a boil.
  • Add the butternut squash, onion, parsnip, 3/4 of the chopped carrots, 1/2 of the chopped scallions, garlic/paste, cooking wine, cumin, corianger, sage, and black pepper.
  • Stir, return to a boil, and then simmer covered on medium heat for 30 minutes.
  • While saving the liquid, remove most of the vegetables from the pot, and puree in a blender; then return the vegetable puree and liquid to the pot.
  • Add the chickpeas, cabbage, corn, and the remaining carrots and scallions.
  • Adjust seasonings to taste (I like it with extra cumin powder!) and serve.
  • This goes well with crusty bread and a spinach salad.
  • Enjoy!
  • Suggested accompaniments: crusty bread and a spinach salad.
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