Carrot and Summer Squash Curry Soup


3 Tablespoons olive oil

5 cloves garlic, minced

1 large yellow onion, diced

3 large carrots, sliced thin

4 yellow squash, sliced

1 Tablespoon curry powder (more to taste)

1/2 cup dry white wine (optional)

48 oz. vegetable broth/stock

Heavy cream (optional)

Salt to taste



1. Heat olive oil in a heavy pot over medium heat. Add onions and carrots and cook for three minutes, or until they’re soft. Add garlic and a bit of salt, and stir to coat.


2. Add squash. Stir and cook for a few minutes, until squash is soft. Add salt to taste and curry powder.


3. If using, pour in wine, and let evaporate for 30 seconds, then pour in broth/stock. Reduce heat to simmer, cover pot, and

cook for one hour.


4. Turn off heat, and puree soup using an immersion blender, or in batches in a standard blender. Return soup to pot and bring

to a simmer. Drizzle with heavy cream if desired.