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Curried Winter Soup
Curried Winter Soup
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Hearty winter squash soup with lentils, corn, and warm spices. Satisfying and flavorful.
Ingredients:
  • 1 onion, chopped
  • 3 cloves crushed garlic
  • 1 tablespoon olive oil
  • 1.5 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 8 cups vegetable stock
  • 0.25 cup dry lentils
  • 1 (28 ounce) can diced tomatoes with juice
  • 0.25 cup uncooked white rice
  • 1 cup frozen corn
  • 0.25 cup elbow macaroni
  • 1 small spaghetti squash
Instructions:
  • Arrange the squash halves cut side down on an oiled baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes, or until a knife can be inserted with slight resistance. Let the squash cool, then shred it with a fork.
  • In a large soup pot, caramelize onions and garlic in fragrant olive oil. Stir in vibrant curry powder, cumin, and turmeric. Once onions turn translucent, pour in stock and lentils, then bring it to a gentle boil. Lower heat, then mix in diced tomatoes and their juice to infuse richness.
  • For brown rice, add it after 10 minutes of adding the lentils. For white rice, add it after 25 minutes along with the can of corn.
  • After 35 minutes, introduce the macaroni and spaghetti squash into the pot. Allow them to simmer until both the rice and pasta are fully cooked.

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