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.
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.
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.
Instructions
To roast veggies (Can be done the day before)
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- 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
- In a large soup pot add the oil and garlic. Sauté on medium heat for 2-3 minutes.
- Add roasted veggies, salt, pepper, and curry powder, stirring to combine. Allow this to cook for another 2-3 minutes.
- Add the vegetable broth and let this simmer for 10 minutes.
- 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.
- Taste and adjust any seasoning as necessary. Serve with garnishments of fresh parsley and sour cream.