When you are in need of comfort, something warming, grounding, and incredibly satisfying, lean into this soup.
Its golden color and aromatic spices alone make this soup memorable, but its velvety texture is what brings It next level.
This is a remake ( plus a few tweaks) of my curry butternut squash soup, and I have to say, this one might have come out on top.
I hope this soup brings you comfort this holiday season.
Dutch oven or large soup pot
Immersion blender or blender
1 heaping tbsp olive oil or ghee
1 yellow onion
3 cloves garlic
2 tsp grated fresh ginger
1 tbsp curry powder
1/2 tsp black pepper
1/4 tsp red pepper flakes ( closer to 1/2 if you like a kick)
1/4 tsp turmeric powder
1/4 tsp coriander
2 large sweet potatoes, peeled & cut into 2” pieces
1 delicata squash, peeled & cut into 2” pieces
2 large carrots, peeled & cut into 2” pieces
1 tsp Himalayan sea salt
5 cups broth ( or 4 cups + 1 cup water)
3/4 cup light coconut milk
1 tsp red wine vinegar
Toasted pumpkin seeds
Add your olive oil to a dutch oven and warm oil over medium heat. Add the onions and saute a few minutes until translucent.
Add your garlic, ginger, curry powder, black pepper, red pepper flakes, turmeric, and coriander and cook 3 minutes longer.
Add your carrots and sweet potato and stir to combine.
Add your broth/water and bring soup to a boil. Once boiling, cover, and reduce heat to medium-low. Allow soup to simmer until sweet potatoes and carrots have softened, about 20-25 minutes.
Either use an immersion blender to blend your soup or transfer to a blender in batches, adding in your coconut milk as you blend.
Taste and adjust salt/pepper.