Curried Squash Soup
Servings: 2 bowls
Ingredients
- 1 cup onion
- 1 clove fresh garlic
- 1 Tbsp fresh ginger
- 1 Tbsp curry powder
- 1 tsp ground cardamom
- 1 tsp paprika
- 2 cups butternut squash
- 1 cup zucchini
- 1/2 cup red lentils, dry
- 2 cups water
- 1/2 cup vegetable broth
- 1 Tbsp tahini
- 2 Tbsp fresh mint
- 1/4 lime, juiced
- 1/4 tsp sea salt
Instructions
- Heat a large soup pot to medium-high, and saute the onion, garlic and ginger in a tablespoon of vegetable broth. Then add the spices, squash and zucchini and let them cook lightly.
- Add the lentils and water, put a lid on, and bring to a boil. Once it’s boiling, turn the heat down to low, and let it simmer for about 30 min or until soft.
- Add the rest of the ingredients and puree the soup. Taste and add more salt if you need it.
Nutrition
Calories: 317kcal | Carbohydrates: 55g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 450mg | Potassium: 1095mg | Fiber: 13g | Sugar: 10g | Vitamin A: 15800IU | Vitamin C: 71.8mg | Calcium: 140mg | Iron: 5.6mg
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