Hey friends! Today, I’m excited to share a warm and comforting recipe that’s perfect for those chilly nights—Curried Carrot and Butternut Squash Soup topped with a delicious tahini drizzle. This dish not only warms you up but also packs a flavorful punch with the spices. Let’s get started!
Ingredients:
- 1 medium butternut squash, peeled and chopped
- 2 cups of carrots, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- Salt and pepper to taste
- 1/4 cup tahini
- Juice of 1 lemon
- Water (to thin the tahini, if needed)
Instructions:
- In a large pot, sauté the onion and garlic until they’re fragrant and golden.
- Add the butternut squash, carrots, and curry powder. Stir for a few minutes to let the spices bloom.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 20 minutes.
- Once cooked, blend the soup until smooth. Taste and season with salt and pepper as needed.
- For the tahini drizzle, mix the tahini with lemon juice and a little water to reach your desired consistency.
- Serve the soup hot, drizzled with tahini and enjoy!
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In summary, this Curried Carrot and Butternut Squash Soup is not only delicious but also nourishing, making it a great addition to your meal rotation, especially for those on the path to parenthood. Enjoy a cozy bowl and don’t forget to drizzle some tahini on top!