Let the aroma of this soup fill you with joy! We recommend enjoying this recipe near a toasty fireplace...it's a vibe : -)
Pot (small), Stovetop, Immersion blender
Step 1
Peel & dice the carrots. Peel & cube the butternut squash if needed.
Step 2
Peel & thinly slice the ginger.
Step 3
Peel & thinly slice the onion.
Step 4
Peel & mince the garlic.
Step 5
Heat a drizzle of oil in a pot over medium heat. Add ginger, garlic, onion & curry paste. Stir & cook 2-3 min.
Step 6
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.
Step 7
Stir in the coconut milk & lime juice.
Step 8
Remove the pot from the heat. Purée the mixture until smooth & creamy, using an immersion blender, blender or food processor.
Step 9
Season with salt. Serve hot in a bowl, garnished with a drizzle of coconut milk & cilantro if you have! Enjoy!
Average estimated amount for one serving
Energy | 660 cal. |
Fat | 35 g |
Carbohydrates | 81 g |
Protein | 10 g |
Fiber | 13 g |
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.