Curried Butternut and Carrot Soup
Curried Butternut and Carrot Soup blends sweet squash and carrots with warm curry, ginger, and a touch of honey for a velvety, gently spiced bowl. The balance of earthy aromatics and subtle heat makes it comforting yet bright—ideal for chilly evenings or a cozy lunch with crusty bread.
- Prep25 min
- Cook30 min
- Serves4
- DifficultyEasy
- 1
Warm oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger; cook, stirring, until the shallots are tender, 5 to 10 minutes. Stir in squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper; bring to a boil. Lower the heat, cover, and simmer until the squash is soft, about 15 minutes.
- 2
Blend the soup with an immersion blender until smooth. Continue cooking until heated through, about 3 minutes more.
- Calories 276.58 kcal Moderate
- Protein 5.91 g Moderate
- Carbs 52.93 g Moderate
- Total Fat 7.45 g Moderate
- Saturated Fat 1.08 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 903.97 mg High
- Fiber 10.18 g Good Source
- Sugar 20.18 g High
- Added Sugar 0.0 g Low Source
- Calcium 166.17 mg Moderate
- Iron 3.52 mg Moderate
- Potassium 923.7 mg Moderate
- Vitamin A 1206.58 mcg_rae Good Source
- Vitamin C 50.54 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄
- Onions 🧅
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