Carrot And Squash Curry Soup

23 faves | 2 recommends
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The Pioneer Woman
Nutrition per serving    (USDA % daily values)
CAL
126
FAT
19%
CHOL
0%
SOD
23%

Comments

Great flavor combination. Made with veggie broth to make it vegetarian. Would also be good with sour cream or apple on top.
Meghan Schwartz   •  20 Aug   •  Report
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Ingredients for 8 servings

3 tbsp 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 tbsp Curry Powder (more To Taste)

1/2 cup Dry White Wine (optional)

48 ounces, fluid Chicken Broth

Heavy Cream (optional)

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