Curried Winter Soup with Carrot, Sweet Potato and Butternut Squash |
Author: Oven Love
- a few tablespoons quality fat (grass-fed butter, ghee, coconut oil, lard, tallow)
- 2 medium onions, diced
- 2 garlic cloves, minced (optional)
- 2 teaspoons sea salt
- 1/2-1 teaspoon fresh cracked pepper
- 2 tablespoons curry powder
- 1 tablespoon turmeric (optional)
- 6-8 carrots, peeled and chopped
- 1 large butternut squash; peeled, seeded and chopped
- 1 large sweet potato, peeled and chopped (you can substitute more carrots or squash if you're on GAPS or avoiding starches)
- 4-6 cups of bone broth (enough to cover the veggies in the pot)
- plain whole milk yogurt, for serving (optional, you can substitute full-fat coconut milk if you're dairy-free)
- In a large stockpot or dutch oven, melt down the fat. Add the onions and garlic and saute until they begin to soften. Add the spices and let cook a few more minutes.
- Add the carrots, squash and sweet potato to the pot, followed by the bone broth. Add enough broth to cover all of the vegetables. Bring it all to a boil.
- Reduce to a simmer and cook until the vegetables are fork-tender, about 20-30 minutes. When the veggies are soft, use an immersion blender to blend the soup until smooth.
- Serve warm with a generous drizzle of yogurt.
Recipe by Oven Love at https://www.ovenloveblog.com/curried-winter-soup-with-carrot-sweet-potato-and-butternut-squash/
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