The temperature is finally dropping, which means warm and cozy dinners.
This Squash Carrot Miso Curry Soup uses 3 of falls finest vegetables: sweet potatoes, carrots, honey nut squash. It’s cooked for an hour in miso and curry paste to let the flavors emerge, then it’s all blended together for a cream, thick finish.
This pairs fantastically with some toasted bread, a gilled cheese or as a side for any fall entree.
Squash Carrot Miso Curry Soup
- 3 cloves garlic
- 1 red onion
- 2 tbsp olive oil
- 6 carrots
- 1 big sweet potato
- 1 small honey nut squash (or 1/4 butternut squash)
- 2 tbsp white miso
- 3 tbsp green curry paste
- 1 tsp salt
- 4 cups vegetable broth
- plaint plant based yogurt
- sesame seeds
- hemp seeds
- pomegranate seeds
- Prepare your vegetables by dicing the onion & mincing the garlic. Cut veggies (carrots, sweet potato, squash, onion) into 1 inch pieces.
- Add the oil to a large pot over medium high heat. Once the oil is hot add the onion & garlic and cook until fragrant, moving them around so they don't burn.
- Add everything else to a large pot. Cook on medium high for at least 1 hour (or until the veggies are soft).
- Add everything from the pot to a blender (or use a blender wand) to blend until smooth. Add more salt to taste.
- I topped mine with plain yogurt, quinoa, pepitas, black and white sesame seeds, hemp seeds & pomegranate seeds. You can always improvise with the toppings, or omit them completely!