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Curried Squash and Carrot Soup

Looking for a simple, warming soup? Try this Curried Squash and Carrot Soup.

This was the first thing I made after the long stretch of time off for the holidays. I needed something low-maintenance and hearty and this was perfect. Using roasted root vegetables, hearty chickpeas and couscous, this soup is like a warm hug.


Ingredients

  • 1 butternut squash, peeled and cubed

  • 1 onion, chopped

  • 3 C carrots, chopped (about 6-8 carrots)

  • 1 C Israeli couscous (the larger variety, may also be called pearl couscous)*

  • 1 can chickpeas, drained and rinsed

  • 5 C spinach

  • 4 C water

  • 1 tbsp cumin

  • 1 tbsp curry powder

  • 4 garlic cloves, minced

  • 2 inch piece of ginger, minced (about 2 tbsp)**

  • 3 tbsp olive oil, divided

  • 2 tbsp lemon juice (half lemon juiced)

  • 1/2 tsp salt

  • 2 tbsp nutritional yeast (optional)

* can sub for a different pasta like orzo or a grain like farro or barley if you prefer

** can sub for 1/2 tsp ground ginger if you don't have fresh, though I recommend using fresh if possible


Directions

  1. Preheat oven to 500F (broil)

  2. Chop butternut squash and carrots and arrange in single layer on baking sheet (may need to use 2 baking sheets), being careful not to overcrowd

  3. Drizzle 2 tbsp olive oil on veg and a big pinch of salt, mixing around so it all gets coated

  4. Broil for 15 min if using 1 baking sheet, 20 min if using two and swapping the trays halfway through (i.e. swap one on higher level to lower and vice versa) - NOTE: this step is not meant to fully cook the veg, just soften. They will continue cooking when simmering in the soup in a later step.

  5. While the squash and carrots are in the oven, prepare the couscous (or other small pasta) and set aside - 1 C dry couscous with 1.5 C water, bring to boil then simmer for ~8 minutes

  6. When the veg are finished in the oven, add remaining tbsp of olive oil to a deep pot, heat on medium, then add in chopped onion and a pinch of salt, cooking for 5 min until translucent

  7. Add in roasted squash and carrots, curry, cumin, and another pinch of salt, stirring to coat and cook for another 5 min

  8. Add in water and squeeze of lemon juice, bring to boil then simmer for 20 minutes

  9. Using a hand (immersion) blender (or carefully pour into regular blender in batches) blend the soup coarsely i.e. leave some texture, not fully pureed

  10. Add in chickpeas, couscous, spinach, and nutritional yeast if using, cooking for another 3-4 minutes until chickpeas are soft and spinach is wilted


Enjoy!


Xx, Kara

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