Carrot Squash Soup
photo by Mary Jenny
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
1 cup servings
- Serves:
- 7
ingredients
- 4 large carrots
- 3 whole garlic cloves
- 1 acorn squash, peeled and cubed
- 1 onion, chopped
- 2 teaspoons curry powder
- 2 teaspoons dried thyme leaves
- 1⁄2 teaspoon ground ginger
- 4 cups vegetable broth
- 1⁄4 cup light sour cream or 1/4 cup yogurt
- 1⁄4 cup chopped fresh cilantro
directions
- In a large pot, combine carrots, garlic, squash and onion. Stir in curry powder, thyme and ginger. Pour in broth and bring to a boil.
- Reduce heat, cover and simmer for about 40 minutes or until carrots and squash are very tender.
- Ladle soup in batches into a blender, or use an immersion blender to puree the soup until smooth.
- Ladle into bowls and dollop with a little sour cream and sprinkle with cilantro to serve.
- Tip: Make this soup in the slow cooker to bring to a potluck. Put all the ingredients into a slow cooker and cook on low for 6 hours or on high for 3 hours. Use an immersion blender to puree the soup and then serve it right out of the slow cooker, keeping it warm on the buffet.
- Find more healthy recipes online at heartandstroke.ca/recipes.
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RECIPE SUBMITTED BY
Mary Jenny
Canada