It started the day I went for lunch with a co-worker, we’ll call her Nicole (since that’s her name) to a little restaurant that serves fresh soups, salads and sandwiches. The day we went they were advertising a Curried Carrot soup and we both wanted to try it. That got me thinking …. I could make soup.
So began my search for a low carb version that featured butternut squash, which by the way, isn’t that hard. But I was looking at the spice list because I really wanted some curry and coconut. Well the recipe I found didn’t actually have curry (but I added some), plus a few minor tweaks that suited both my taste and access to ingredients. Hari Ghotra has some fantastic recipes. On her site I found the Curried Butternut Squash Soup and I just had to make it. This is one of those recipes that you can make exactly as described and you won’t be disappointed. I only changed it a bit because A: I wanted more curry and B: I was lacking some fresh ingredients.
Here are the ingredients from her site and in brackets, what I changed.
- 1 butternut squash (I used two)
- 1 red onion, chopped
- 1 tsp cumin seeds (I used 1 tbsp)
- 2 garlic cloves, chopped finely
- 3cm piece ginger, grated (the first time I didn’t have fresh so I used 1 tsp of powdered ginger)
- 2 red chillies, chopped (keep some for garnish) (didn’t have these, added a 2 tsp of dried chili flakes)
- 2 tsp Curry powder (this is my addition)
- 500ml water or chicken stock (or use vegetable stock if you prefer)
- 50ml coconut cream
On the site you will have a link to a video which walks you through the recipe. Here is a quick picture guide of the recipe.
I’m having this with Bacon Cheddar Drop Biscuits – KETO for dinner. SO delicious.
When I first made the soup I took some into work. Since Nicole didn’t actually get the curried carrot soup (they only had enough for one bowl), I wanted her to try my concoction. In fact, I’m posting this for her. Enjoy!
“Plan for tomorrow, because tomorrow you won’t have time”