Appetizers / Soups / Salads

Winter Curry Cream Soup is for Soup.

Winter Curry Cream Soup takes several minutes to prepare.

Winter Curry Cream Soup takes several minutes to cook.

Winter Curry Cream Soup makes 5 servings.

The ingredients for Winter Curry Cream Soup are:

? Olive Oil, 1 tbsp
? Onions, red, 0.5 medium, diced
? Apples, fresh, 2 medium, peeled, cored and chopped
? Butternut Squash, 600 grams, peeled and roughly chopped
? Carrots, raw, 2 medium, peeled and chopped
? Ginger Root, 5 tsp, minced
? *A Taste of Thai - Red Curry Paste, 2 tsp
? *A Taste of Thai - LIte Coconut Milk - WHOLE can (398 ml)
? *365 Organic Red Lentils, 0.5 cup
? *Knorr's Simply Vegetable Broth (fat free), 900 ml

Here is how you make Winter Curry Cream Soup:

Preheat oven to 400 degrees. Toss butternut squash in half the olive oil, and roast until soft (about forty minutes).Heat remaining olive oil in a large pot.Add onions and saute until soft. Add ginger, apples and carrots, and saute until soft. Add curry paste and saute five minutes.Add roasted squash, soup stock and red lentils. Bring to a boil, reduce heat, cover and simmer for thirty minutes.Puree soup using an immersion blender.Add light coconut milk, stir to combine, and reheat if necessary. Serving Size:?Five bowls of soup.

The nutritional information for Winter Curry Cream Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 248.7

• Total Fat: 6.6 g
• Cholesterol: 0.0 mg
• Sodium: 169.2 mg
• Total Carbs: 40.0 g
• Dietary Fiber: 7.1 g
• Protein: 8.5 g

Winter Curry Cream Soup is Asian cuisine.

The dietary needs meet for Winter Curry Cream Soup is Vegan