Carrot and Squash Curry Soup
- 3 Tablespoons Olive Oil
- 5 cloves Garlic, Minced
- 1 whole Large Onion, Diced
- 3 whole Carrots, Washed And Sliced Thin
- 4 whole Yellow Squash (sliced)
- Salt To Taste
- 1 Tablespoon Curry Powder (more To Taste!)
- ½ cups Dry White Wine (optional)
- 48 ounces, fluid Chicken Broth
- Heavy Cream (optional)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots, whole Thin (3)
- Garlic (5 cloves)
- Onion, whole Large (1)
- Yellow squash, whole (4)
- Canned Goods
Chicken broth (48 ounces, fluid)
- Cooking & Baking
- Curry powder (1 Tablespoon)
- Olive oil (3 Tablespoons)
- Salt (1)
- Dairy
- Heavy cream (1)
- Beer, Wine & Liquor
- White wine, Dry (1/2 cups)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published November 7, 2009 (3 years ago).
14 people saved this recipe.
