Orange Veggie Miso Curry Soup

Orange Veggie Miso Curry Soup

The temperature is finally dropping, which means warm and cozy dinners.

This Orange Veggie Miso Curry Soup uses 3 of falls finest vegetables: sweet potatoes, carrots, honeynut 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.

Orange Veggie Miso Curry Soup

Serves: 4

  • 6 large carrots
  • 1 huge sweet potato (or 2 medium)
  • 1 small honeynut squash (or ¼ butternut squash)
  • ½ red onion
  • 3 garlic cloves
  • 2 tbsp white miso
  • 3 tbsp green curry paste
  • 1 tsp salt
  • 3-4 cups of veggie broth (less if you want it very thick)
    Optional toppings
  • plain yogurt
  • quinoa
  • pepitas
  • black and white sesame seeds
  • hemp seeds
  • pomegranate seeds
  1. Cut veggies (carrots, sweet potato, squash, onion) into 1 inch pieces. Add the veggies & everything else to a large pot. Cook on medium high for at least 1 hour (or until the veggies are soft).
  2. Add everything from the pot to a blender (or use a blender wand) to blend until smooth. Add more salt to taste.
  3. 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!


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