Carrot Squash Soup

Name: Carrot Squash Soup
Ingredients: 4 carrots; 3 garlic cloves; 1 acorn squash, peeled and cubed; 1 onion, chopped; 2 teaspoon curry powder; 2 teaspoon dried thyme leaves; 1/2 teaspoon ground ginger; 4 cups no salt added vegetable or chicken broth; 1/4 cup light sour cream or yogurt; 1/4 cup fresh cliantro, chopped

10 ingredients

5 steps

Ingredients

4 carrots
3 garlic cloves
1 acorn squash, peeled and cubed
1 onion, chopped
2 teaspoon curry powder
2 teaspoon dried thyme leaves
1/2 teaspoon ground ginger
4 cups no salt added vegetable or chicken broth
1/4 cup light sour cream or yogurt
1/4 cup fresh cliantro, chopped

Directions

1

In a large pot, combine carrots, garlic, squash and onion. Stir in curry powder, thyme and ginger. Pour in broth and bring to a boil.
2

Reduce heat, cover and simmer for about 40 minutes or until carrots and squash are very tender.
3

Ladle soup in batches into a blender, or use an immersion blender to puree the soup until smooth.
4

Ladle into bowls and dollop with a little sour cream and sprinkle with cilantro to serve.
5

Tip: Make this soup in the slow cooker to bring to a potluck. Put all the ingredients into a slow cooker and cook on low for 6 hours or on high for 3 hours. Use an immersion blender to puree the soup and then serve it right out of the slow cooker, keeping it warm on the buffet. Find more healthy recipes online at heartandstroke.ca/recipes.