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bowl of soup with spoon in it

Curried Vegetable Soup

Marni Katz
A warm cozy (and quick) soup using carrots, sweet potatoes and butternut squash
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Lunch, Soup
Cuisine Indian
Servings 8
Calories 269 kcal

Ingredients
  

  • ¼ cup chopped frozen onions
  • 2 frozen garlic cubes
  • 2 TB curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon kosher salt (or more to taste)
  • 10 oz frozen carrots (one bag)
  • 2 large sweet potatoes, chopped
  • 10 oz frozen butternut squash (one bag)
  • 3 cups no-chicken broth (can also use water or chicken stock)
  • 15 oz coconut milk, shaken (one can)
  • 3 TB smooth peanut butter (I suggest JIF Creamy Peanut Butter)
  • 1 TB brown sugar
  • 2 limes, juiced (or more to taste)

Instructions
 

  • In olive oil, sauté onion and garlic until the onions become translucent. Then add the curry powder, turmeric and salt and stir until fragrant, about 30-60 seconds.
  • Add the sweet potatoes, butternut squash and carrots and stir until they are coated in the spices. Let cook about 1 minute.
    orange veggies coated in spices in a pot
  • Add broth and stir to make sure none of the veggies are sticking to the bottom and everything is combined.
    broth in a soup pot
  • Bring to a boil then reduce to medium heat until the sweet potato is fork tender 20-30 minutes. Then turn the heat down to low and stir in the coconut milk.
  • Turn off the heat and purée the soup to your desired consistency in a high speed blender or by using an immersion blender. BE CAREFUL when blending hot soup!
    soup in a vitamix blender
  • Return the soup back to the pot and add the peanut butter, brown sugar and lime with soup over low heat and stir to combine. Turn off heat and enjoy!

Notes

If you don't have these specific vegetables on hand, you can substitute other vegetables easily or just increase the amounts of these.  For example, if you can't find butternut squash, just double the amount of frozen carrots.   

Nutrition

Calories: 269kcalCarbohydrates: 31gProtein: 5gFat: 16gSaturated Fat: 12gSodium: 461mgPotassium: 637mgFiber: 6gSugar: 10gVitamin A: 18190IUVitamin C: 11mgCalcium: 65mgIron: 2mg
Keyword curried vegetables, easy soup recipe, gluten free, healthy soup, vegan
Tried this recipe?Let me know what you think!