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!
Average estimated amount for one serving
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.