Wednesday, October 3, 2012

Carrot Soup

Part of my plans for this MoFo include making some freezer foods for when I have Lip and won't want to do / be able to do anything other than sit around in my underwear because, let's face it, the first few weeks of newborn having are kind of less than glamorous.

I had a Carnival squash sitting around not doing much of anything. I get really excited when it's squash season and buy them with no plans at all for them.

Then I decided I wanted carrot soup. Squash goes with carrots, right? So I threw that squash in the oven in the afternoon (cut in half & scooped, inch of water in the pan, 400 degrees, 45 minutes or so). Then the entire adventure of my day was braving the grocery store on student discount day, which is the worst, because many of them have never learned the amazing life skill of grocery shopping and have zero shopping etiquette, plus there's a million of them.

So I didn't follow any particular recipe; I'm sure that there's all kinds of various recipes floating around in my head because I've made lots of carrot and / or squash soups in my life.


1 carnival squash
1 tbsp olive oil
1 onion, chopped
3 cloves of garlic, chopped
2 inches fresh ginger, peeled and chopped or however you like to prep ginger
2 tsp masala
2 tsp hot curry paste
1.5  - 2 lb carrots, chopped
4 c veg broth
1 can coconut milk (I used lite)

Cook your squash however you like to cook squash. I suppose that if you want to peel it raw and chop it into chunks and toss it in the soup and cook it a bit longer you could do that too. Put your soup pot over medium heat and put in the oil. Saute the onions with a sprinkling of salt until softened and translucent; toss in the garlic and ginger, cooking until fragrant. Add the two curries and cook for a minute or two. Add the squash, carrots and broth and bring to a boil. Reduce to a simmer and cook for 30 minutes or until carrot is tender, stirring occasionally. When everything is cooked, turn off the heat and add the coconut milk.

If you want to pull out your blender, you can blend and nom; just make sure to let the steam escape. I used my immersible hand blender because it's awesome and convenient.

The only problem with this soup is that we ate the majority of it for dinner instead of freezing any, so I'm going to have to make some again soon to toss in the freezer.


  1. I understand wanting to save some dinner for leftovers and it ends up being so delicious that there isn't much left.

  2. That is one particularly beautiful squash. I can definitely relate on the whole "buying squash with no real plans for it" jist. I usually end up roasting it because roasting squash can never be wrong.

    1. I have 3 squashes on my dining room table right now! Dang it.