Fall is upon us and there is nothing that screams fall to me like soup! I honestly love soup, I could eat it three times a week and be happy. My husband isn’t much of a soup year-round type person, but lucky for us we live in the frozen tundra six months out of the year so we get to enjoy soup quite a bit!
This soup combines some of my favorite things: carrots, squash, and curry! It is the perfect trifecta of fall. Cozy and warm, with a punch of spice. If you’re a curry lover you’re going to love this Curry Roasted Carrot Soup.
A little note for those of you who haven’t worked with turmeric. It stains SUPER easily, so you can either omit it or be careful what the soup comes in contact with. I use an immersion blender to puree the soup, but you could also use a blender.
- 6-8 carrots, peeled & roughly chopped
- 1 medium buttercup squash (acorn or butternut would work as well), peeled & roughly chopped
- 1 medium onion, cut in quarters
- 2 tablespoons butter
- 1 teaspoon ground turmeric
- 2 teaspoons curry powder
- 2 teaspoons fresh ginger, minced
- 1 teaspoon garam masala
- 4 cups chicken stock
- 2 cups water
- Preheat oven to 400 degrees.
- Place the chopped carrots, squash, and 3/4 of the onion on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 25-30 minutes or until vegetables are starting to brown and are softened. Remove from oven and set aside.
- In a large heavy bottomed pot, melt the butter over medium high heat. Chop the extra 1/4 of the onion and add to the pan. Cook for 3-5 minutes or until softened. Add the turmeric, curry, ginger, and garam masala. Add the chicken stock and the water. Stir to combine.
- Add the roasted vegetables to the pot and bring to boil. Cover and reduce heat to low. Simmer for 15-20 minutes.
- Remove soup from heat and puree either using an immersion blender or traditional blender. Salt and pepper to taste. Ladle into bowls and enjoy!
- Some toppings include: sour cream, greek yogurt, red pepper flakes, cilantro, and croutons.