Marry This Carrot and Squash Curry Soup Recipe is a velvety and aromatic recipe, which is made with sweet carrots, tender yellow squash, and warm curry powder. It’s a simple, healthy, and flavorful soup, ready in about 1 hour and 20 minutes.
Jump to RecipeCarrot and Squash Curry Soup Recipe Ingredients
- 3 Tbsp. 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 Tbsp. Curry Powder (more to taste!)
- 1/2 cup Dry White Wine (optional)
- 48 oz. (6 cups) Chicken Broth
- Heavy Cream (optional, for serving)
How To Make Carrot and Squash Curry Soup
- Sauté the aromatics: Heat the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the minced garlic and diced onions. Stir to coat in the oil.
- Cook the vegetables: Add the sliced carrots and cook for about 3 minutes, until they start to soften. Sprinkle with a little salt. Add the sliced yellow squash, stir, and continue to cook for another 5-7 minutes, until the squash is tender.
- Bloom the curry powder: Season the vegetables with salt to taste and sprinkle in the curry powder. Stir constantly for about one minute until the curry is very fragrant.
- Deglaze and simmer: If using, pour in the white wine and let it bubble, scraping up any browned bits from the bottom of the pot, until it has mostly evaporated (about 30 seconds). Pour in the chicken broth.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 hour for the flavors to meld deeply.
- Puree and serve: After an hour, turn off the heat. Use an immersion (stick) blender to puree the soup directly in the pot until it is completely smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the pureed soup to the pot, taste, and adjust seasonings if needed. Serve hot, with an optional drizzle of heavy cream.
Recipe Tips
- How to get the most flavor? Don’t skip the step of “blooming” the curry powder. Cooking the spice in the hot oil with the vegetables for a minute before adding the liquid toasts the spice, which deepens and intensifies its flavor.
- How to get the creamiest soup? An immersion blender is the easiest way to get a perfectly smooth and velvety texture. If you don’t have one, a regular blender works great too—just be sure to work in batches and leave the lid slightly ajar to allow steam to escape.
- Can I use a different kind of squash? Yes! Zucchini would be a perfect substitute for yellow squash. You could also use a peeled and cubed butternut or acorn squash for a sweeter, more autumnal flavor, though it may need a slightly longer simmering time to become tender.
- How to adjust the spice level? The warmth in this soup comes from the curry powder. Different curry powders have different heat levels. Start with the recommended amount, and feel free to add more at the end if you’d like a more pronounced curry flavor.
What To Serve With Carrot and Squash Curry Soup
This vibrant, smooth soup is delicious on its own or with a simple accompaniment.
- A dollop of plain yogurt or sour cream to add a cool tang
- A sprinkle of fresh cilantro or parsley
- Warm naan bread or crusty bread for dipping
- A handful of roasted chickpeas or pumpkin seeds for crunch
How To Store Carrot and Squash Curry Soup
Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 5 days. The flavors are often even better the next day! Freeze: This soup freezes beautifully. Let it cool, then portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Carrot and Squash Curry Soup Nutrition Facts
- Calories: 220kcal
- Carbohydrates: 25g
- Protein: 5g
- Fat: 12g
- Saturated Fat: 2g
- Sodium: 950mg
- Fiber: 6g
- Sugar: 12g
Nutrition information is estimated per serving and may vary based on specific ingredients used.
FAQs
Yes, absolutely. To make it vegetarian and vegan, simply substitute the chicken broth with a good quality vegetable broth and omit the optional drizzle of heavy cream at the end (or use a splash of full-fat coconut milk instead).
Most standard curry powders are mild and flavorful rather than hot. This soup is generally savory and aromatic, not spicy. If you want to add heat, you can add a pinch of cayenne pepper with the curry powder.
This soup should be naturally thick after pureeing. If you’d like it even thicker, you can let it simmer, uncovered, for an additional 10-15 minutes to allow some of the liquid to evaporate before you blend it
Try More Recipes:
- Butternut Squash, Sausage, and Tortelloni Soup Recipe
- Instant Pot French Onion Soup Recipe
- Italian Chicken Soup Recipe
Carrot and Squash Curry Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy8
servings15
minutes1
hour15
minutes220
kcalA smooth, velvety, and aromatic soup made with sweet carrots, tender yellow squash, and warm curry spices.
Ingredients
3 Tbsp. Olive Oil
5 cloves Garlic, Minced
1 Large Onion, Diced
3 Carrots, Sliced
4 Yellow Squash, Sliced
Salt To Taste
1 Tbsp. Curry Powder
1/2 cup Dry White Wine (optional)
6 cups Chicken Broth
Heavy Cream (optional)
Directions
- In a large pot, sauté the garlic and onions in olive oil. Add the carrots and cook for 3 minutes.
- Add the squash and cook for another 5-7 minutes until tender.
- Stir in the salt and curry powder and cook for 1 minute until fragrant.
- If using, pour in the wine and let it reduce. Add the chicken broth.
- Bring to a boil, then cover and simmer on low for 1 hour.
- Turn off the heat and use an immersion blender to puree the soup until completely smooth.
- Taste and adjust seasonings. Serve hot, with an optional drizzle of heavy cream.
Notes
- For the richest flavor, don’t skip the step of toasting the curry powder with the vegetables before adding the broth.
- This soup is a great way to use up summer squash.
- The soup freezes very well, making it perfect for meal prep.
- Make it vegan by using vegetable broth and coconut milk instead of chicken broth and cream.
