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.