Carrot Squash Soup

• 4 large carrots chopped
• 3 whole cloves garlic
• 1 acorn squash peeled and cubed, about 4 cups/1 L
• 1 onion chopped
• 2 teaspoons curry powder
• 2 teaspoons dried thyme leaves or 1 tbsp, 15 mL chopped fresh
• 1/2 teaspoon ground ginger or 2 tsp, 10 mL minced fresh
• 4 cups vegetable broth no salt added
• 1/4 cup light sour cream or yogurt
• 1/4 cup chopped fresh cilantro

1. 1. In a large pot, combine carrots, garlic, squash and onion. Stir in curry powder, thyme and ginger. Pour in broth and bring to a boil.
2. 2. Reduce heat, cover and simmer for about 40 minutes or until carrots and squash are very tender.
3. 3. Ladle soup in batches into a blender, or use an immersion blender to puree the soup until smooth.
4. 4. Ladle into bowls and dollop with a little sour cream and sprinkle with cilantro to serve.

carrots, garlic, acorn, onion, curry powder, thyme, ground ginger, vegetable broth, light sour cream, fresh cilantro

Taken from www.yummly.com/recipe/Carrot-Squash-Soup-1650318 (may not work)