Pot (small), Stovetop, Immersion blender
Peel & dice the carrots. Peel & cube the butternut squash if needed.
Peel & thinly slice the ginger.
Peel & thinly slice the onion.
Peel & mince the garlic.
Heat a drizzle of oil in a pot over medium heat. Add ginger, garlic, onion & curry paste. Stir & cook 2-3 min.
Add cubed butternut squash & stir. Pour in the veggie broth & stir. Cover & bring to a boil. Reduce the heat & simmer for 10-15 min or until the squash is fork-tender.
Stir in the coconut milk & lime juice.
Remove the pot from the heat. Purée the mixture until smooth & creamy, using an immersion blender, blender or food processor.
Season with salt. Serve hot in a bowl, garnished with a drizzle of coconut milk & cilantro if you have! Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Spicy Coconut Curry Soup" contains 660 Energy, 35 g of Fat, 81 g of Carbohydrates, 10 g of Protein, 13 g of Fiber.