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Butternut squash soup in a white bowl with garnishments of sour cream, parsley, and hot sauce.

Carrot and Squash Curry Soup (Vegetarian and Vegan)

This creamy smooth and perfectly balanced curry soup recipe is the perfect solution for a healthy, effortless dinner.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 people
Course: Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

To roast squash and carrots
  • 2 Large carrots, peeled and thinly sliced
  • 2 Small delicata squash, cut into cubes and with seeds removed Could also be swapped for 1 large butternut squash, peeled with seeds removed.
  • 2 tbsp Oil I'm using avocado oil
  • 1/2 tbsp Curry powder
  • 2 tsp Salt
  • 1 tsp Black pepper
For soup
  • 1 tbsp Oil
  • 2-3 Cloves garlic, minced
  • 1 tsp Salt Or more to taste
  • 1/2 tsp Black pepper
  • 1 1/2 tbsp Curry powder
  • 2 cups Roasted carrots
  • 2 cups Roasted squash
  • 6 cups Vegetable broth
  • Fresh parsley Optional, for garnish
  • Sour cream Optional, for garnish. Omit if vegan.

Equipment

  • 1 Prepared baking sheet
  • 1 Large soup pot I'm using an 8-quart stock pot
  • Knife and cutting board
  • 1 High-speed blender Food processor or immersion blender will also work.

Method
 

To roast veggies (Can be done the day before)
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Prepare the carrots and squash, then toss them in a large bowl with the oil, curry powder, salt, and pepper. Bake for 30 minutes, or until the veggies are fork-tender, stopping to flip the veggies midway through. Set aside.
To make the soup
  1. In a large soup pot add the oil and garlic. Sauté on medium heat for 2-3 minutes.
  2. Add roasted veggies, salt, pepper, and curry powder, stirring to combine. Allow this to cook for another 2-3 minutes.
  3. Add the vegetable broth and let this simmer for 10 minutes.
  4. Carefully transfer the soup mixture to a high-speed blender and blend on low for around 1 minute. Carefully dial up the speed until you are at a medium setting on the blender, then blend until smooth.
  5. Taste and adjust any seasoning as necessary. Serve with garnishments of fresh parsley and sour cream.