Marry Thompson This Carrot and Squash Curry Soup is a creamy and savory recipe, which is made with fresh carrots and curry powder. It’s the ultimate comfort food recipe, ready in about an 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. fluid Chicken Broth (or vegetable broth)
- Heavy Cream (optional, for serving)
- Freshly ground black pepper
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 and cook for a few minutes until they start to soften.
- Add the Vegetables: Add the sliced carrots to the pot, sprinkle with a little salt, and cook for 3 minutes. Add the sliced yellow squash, stir, and continue to cook for a few more minutes until the squash is tender.
- Bloom Spices and Deglaze: Season with more salt to taste and sprinkle in the curry powder, stirring it into the vegetables to cook for one minute until fragrant. If you’re using it, pour in the white wine and let it bubble and evaporate for about 30 seconds, scraping up any bits from the bottom of the pot.
- Simmer the Soup: Pour in the chicken broth. Reduce the heat to a low simmer, cover the pot, and let it cook for 1 hour.
- Blend Until Smooth: After an hour, turn off the heat. Use an immersion 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.
- Finish and Serve: Return the pureed soup to the pot if needed and bring it back to a gentle simmer. Taste and adjust the seasonings with more salt, pepper, or curry powder as needed. Serve hot, with an optional drizzle of heavy cream.
Recipe Tips
- How to get a super creamy soup? An immersion (stick) blender is the easiest and safest way to puree hot soup directly in the pot. If you are using a regular blender, it is crucial to be very careful. Work in small batches and leave the blender lid slightly ajar (covering the opening with a kitchen towel) to allow steam to escape.
- Can I make this soup ahead of time? Absolutely! This soup is a perfect make-ahead dish. In fact, the flavor often improves the next day after the ingredients have had time to meld. Store it in an airtight container in the refrigerator and simply reheat it gently on the stove.
- How can I make this soup dairy-free? For a delicious and creamy dairy-free version, simply substitute the optional heavy cream with an equal amount of full-fat canned coconut milk, which pairs beautifully with the curry flavor.
- How to get the most flavor from the curry powder? The recipe includes a key step: “blooming” the spice. By sautéing the curry powder in the pot with the vegetables for a minute before adding the liquid, you toast the spice, which unlocks its full aromatic potential and creates a much deeper flavor.
What To Serve With Carrot and Squash Curry Soup
This is a hearty and satisfying soup that is a wonderful light meal on its own. It is perfectly served with:
- A slice of crusty, warm naan or flatbread for dipping
- A dollop of plain yogurt or sour cream to balance the spice
- A sprinkle of fresh cilantro or parsley
- A simple side salad with a light vinaigrette
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.
- Freeze: This soup freezes very well. Let it cool completely, then transfer it to freezer-safe containers, leaving a little headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Carrot and Squash Curry Soup Nutrition Facts
- Serving: 1 cup
- Calories: 250 kcal
- Carbohydrates: 28g
- Protein: 5g
- Fat: 14g
- Saturated Fat: 3g
- Sugar: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The spice level depends entirely on the type of curry powder you use, as blends can range from very mild to quite hot. Start with the suggested amount and you can always add more at the end if you’d like more heat.
It is recommended to peel the carrots and squash for the smoothest, most velvety texture. If you prefer a more rustic soup and your vegetables are well-scrubbed, you can leave the peels on.
Yes. If you don’t have yellow summer squash, this soup would be equally delicious with an equal amount of zucchini or even a winter squash like butternut for a slightly sweeter, thicker result.
Try More Recipes:
Carrot and Squash Curry Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy8
servings15
minutes1
hour10
minutes250
kcalA simple, velvety, and fragrant soup featuring sweet carrots and tender yellow squash, all simmered in a warm and savory curry-infused broth.
Ingredients
3 lb. Baby Carrots (or 3 lbs regular carrots, sliced)
4 whole Yellow Squash, sliced
1 Large Onion, diced & 5 cloves Garlic, minced
3 Tbsp. Olive Oil
1 Tbsp. Curry Powder
1/2 cup Dry White Wine (optional)
48 oz. Chicken or Vegetable Stock
Heavy Cream, for serving (optional)
Directions
- In a large pot, sauté the garlic, onions, and carrots in olive oil until they begin to soften.
- Add the sliced squash and cook for a few more minutes until tender.
- Stir in the curry powder and cook for 1 minute until fragrant, then add the optional wine and let it cook off.
- Pour in the stock, cover the pot, and simmer for 1 hour.
- Carefully puree the soup with an immersion blender or in a regular blender until completely smooth.
- Return the soup to the pot, taste, and adjust seasonings.
- Serve hot with an optional drizzle of heavy cream.
Notes
- The most important tip for this recipe is to be very careful when blending the hot liquid; an immersion blender used directly in the pot is the safest and easiest option.
- For the best flavor, don’t skip “blooming” the curry powder by sautéing it with the vegetables for a minute before adding the broth.
- Don’t boil the soup after you’ve added the optional heavy cream, as this can cause it to curdle. Just heat it gently until it’s warm enough to serve.
- This soup is a perfect make-ahead dish, as the flavors will continue to develop and become even better the next day in the refrigerator.