Thursday, January 27, 2011

Carrot & Squash Curry Soup


  • from PW

  • 3 Tablespoons Olive Oil
  • 5 cloves Garlic, Minced
  • 1 whole Large Onion, Diced
  • 3 whole Carrots, Washed And Sliced Thin
  • 4 whole Yellow Squash (sliced)
  • Salt To Taste
  • 1 Tablespoon Curry Powder (more To Taste!)
  • ½ cups Dry White Wine (optional)
  • 48 ounces, fluid Chicken Broth
  • Heavy Cream (optional)


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.

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.

Pour in wine if using. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.

After 1 hour, taste and adjust seasonings. Turn off heat.

Puree soup using an immersion blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot. If you’re feeling naughty, drizzle heavy cream over the top.



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