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Curry Roasted Carrot Soup

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roasted carrot soup spiced up with curry and ginger

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. Add the roasted vegetables to the pot and bring to boil. Cover and reduce heat to low. Simmer for 15-20 minutes.
  5. Remove soup from heat and puree either using an immersion blender or traditional blender. Salt and pepper to taste. Ladle into bowls and enjoy!

Notes

  • Some toppings include: sour cream, greek yogurt, red pepper flakes, cilantro, and croutons.

Nutrition

Find it online: https://prairiecalifornian.com/curry-roasted-carrot-soup/