Mmmm what’s better than a piping hot bowl soup on a cold day? I love soup with hearty vegetables in the winter time to warm me up and fill me up. This Curry Winter Vegetable Soup has butternut squash, carrots, onions, garlic, and deliciously warming curry spice. It’s got a lovely silky texture and I like to top mine with a dollop of creamy Greek yogurt and fresh, vibrant cilantro to contrast the warmth. It’s just amazing! I’ve made this winter vegetable soup several times, which is saying a lot because I’m always trying new recipes, it’s not often that a recipe gets repeated in my kitchen.
I first tried curry in the meal hall of my university, funny enough! Some of the cooks in the meal hall were Indian, and their veggie curry was AMAZING. Now I love putting curry spice on everything. I love curry spiced potato wedges and my coconut curry sweet potato noodle bowl. Even my little girl has loved curry spice since she was 6 months old! It’s good stuff 🙂
This soup is insanely easy. That’s something I really love about it. You don’t even have to chop up the veggies! Just slice them down the middle, rub with coconut oil and spices, roast, and blend!
I like a thicker soup so I use the minimum amount of water but how thick you want your soup is up to you! Add a little water at a time until it’s just right.
You can top this soup however you like but I loooove a big dollop of Greek yogurt and fresh cilantro so I highly recommend it 😉
Curry Winter Vegetable Soup
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 6 servings
- 1 butternut squash cut in half with seeds removed
- 1/2 large yellow onion cut in half with root removed
- 4 large carrots peeled with tops removed
- 6 cloves large of garlic
- 1/3 cup of coconut oil melted
- 2 teaspoons of coarse sea salt + more to taste
- 1 tablespoon of curry powder
Place vegetables on a baking sheet.
Mix coconut oil, sea salt, and curry powder then rub mixture onto veggies.
Roast at 400F for 50-55 minutes (until squash is soft enough to pierce all the way through)
Scoop out squash from peel. Add squash and the rest of the cooked veggies to a blender with 2-3 cups of water and blend until smooth. Add salt to taste.
Serve with a dollop of sour cream or plain yogurt and fresh cilantro if desired
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