More Great Recipes: Vegetarian

Carrot squash soup

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Member since 2015

Serves 4 | Prep Time 10 | Cook Time 40


• 4 large carrots, chopped

• 3 large whole cloves garlic

• 1 acorn squash, peeled and cubed (about 4 cups/1 L)

• 1 onion, chopped

• 2 tsp (10 mL) curry powder

• 2 tsp (10 mL) dried thyme leaves or 1 tbsp (15 mL) chopped fresh

• 1/2 tsp (2 mL) ground ginger or 2 tsp (10 mL) minced fresh

• 4 cups (1 L) no salt added vegetable or chicken broth

• 1/4 cup (50 mL) light sour cream or yogurt

• 1/4 cup (50 mL) chopped fresh cilantro

1. In a large pot, combine carrots, garlic, squash and onion. Stir in curry powder, thyme and ginger. Pour in broth and bring to a boil.

2. Reduce heat, cover and simmer for about 40 minutes or until carrots and squash are very tender.

3. Ladle soup in batches into a blender, or use an immersion blender to puree the soup until smooth.

4. Ladle into bowls and dollop with a little sour cream and sprinkle with cilantro to serve.

Tip: Make this soup in the slow cooker to bring to a potluck. Put all the ingredients into a slow cooker and cook on low for 6 hours or on high for 3 hours. Use an immersion blender to puree the soup and then serve it right out of the slow cooker, keeping it warm on the buffet.

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This is a yummy heart healthy soup filled with delicious winter vegetables like orange and squash, known to reduce risk of heart disease, stroke and diabetes.

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