Carrot Squash Soup

FOODISTA
10Ingredients
65Minutes
130Calories

Ingredients

US|METRIC
  • 4 large carrots (chopped)
  • 3 whole cloves garlic
  • 1 acorn squash (peeled and cubed, about 4 cups/1 L)
  • 1 onion (chopped)
  • 2 teaspoons curry powder
  • 2 teaspoons dried thyme leaves (or 1 tbsp, 15 mL chopped fresh)
  • 1/2 teaspoon ground ginger (or 2 tsp, 10 mL minced fresh)
  • 4 cups vegetable broth (no salt added)
  • 1/4 cup light sour cream (or yogurt)
  • 1/4 cup chopped fresh cilantro
  • Remove All from Shopping List

    Directions

    1. 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. 2. Reduce heat, cover and simmer for about 40 minutes or until carrots and squash are very tender.
    3. 3. Ladle soup in batches into a blender, or use an immersion blender to puree the soup until smooth.
    4. 4. Ladle into bowls and dollop with a little sour cream and sprinkle with cilantro to serve.
    Discover more recipes from Foodista
    Did you make this?

    NutritionView More

    130Calories
    Sodium42% DV1010mg
    Fat3% DV2g
    Protein6% DV3g
    Carbs9% DV26g
    Fiber20% DV5g
    Calories130Calories from Fat20
    % DAILY VALUE
    Total Fat2g3%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol<5mg2%
    Sodium1010mg42%
    Potassium710mg20%
    Protein3g6%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber5g20%
    Sugars7g14%
    Vitamin A260%
    Vitamin C35%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.