Carrot Squash Soup
From infoforyourlife 9 years ago
- 50 minutes to make
- Serves 7 cups
Orange veggies and fruit have been shown to reduce your risk of heart disease, stroke and diabetes, thanks to their high vitamin and mineral content. This delicious soup from the Heart and Stroke Foundation's recipe collection includes two orange vegetables.
Ingredients
- • 4 large carrots, chopped shopping list
- • 3 large whole cloves garlic shopping list
- • 1 acorn squash, peeled and cubed (about 4 cups/1 L) shopping list
- • 1 onion, chopped shopping list
- • 2 tsp (10 mL) curry powder shopping list
- • 2 tsp (10 mL) dried thyme leaves or 1 tbsp (15 mL) chopped fresh shopping list
- • 1/2 tsp (2 mL) ground ginger or 2 tsp (10 mL) minced fresh shopping list
- • 4 cups (1 L) no salt added vegetable or chicken broth shopping list
- • 1/4 cup (50 mL) light sour cream or yogurt shopping list
- • 1/4 cup (50 mL) chopped fresh cilantro shopping list
How to make it
- 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.
- Find more healthy recipes online at heartandstroke.ca/recipes.
People Who Like This Dish 5
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The Rating
Reviewed by 1 people-
Very tasty.
See Carrot Squash Soup for more.
1/14/16
pointsevenout
in Athens loved it
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Good flavor but just a little thick for me. Thinned it out some.
pointsevenout
in Athens loved it
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