I wish we were moving on to spring vegetables, but our winter buddies are still in full swing. We will definitely need to warm up throughout the week with a bowl or two of hot soup.
If you were ever skeptical of curry, this soup will introduce you ever so heavenly into the beauty of the spice. With it being emerged into a soup will create subtle hints of unique flavor. Try it…you will surely be delighted.
Hoping next week maybe the grill will be back out and fired up! (one can dream)
Carrot + Squash Curry Soup
3 cups peeled, diced butternut squash
2 cups thinly sliced carrots
3/4 cups chopped onion
1 tablespoon olive oil
1 32 ounce box vegetable broth
1/4 teaspoon black cracked pepper
1 tablespoon curry powder
1/4 cup half and half
1 teaspoon black and white sesame seeds (optional)
1 tablespoon plain yogurt (optional)
In a large covered saucepan cook squash, carrots, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.
Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of the mixture to saucepan. Add black pepper and curry; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with yogurt and sesame seeds.