Carrot squash soup

January 28, 2016  •  ,

carrot pumpkin soup

I came back to Beirut loaded with a half-dozen squashes from the garden and started offering them away. I was surprised to be met by polite refusals. One man asked me “well, how do you prepare this?” Another looked at it looking puzzled and said “No, thank you, we have plenty of food at home”. I was thinking, this is so funny, they think nothing of coring zucchini or stuffing grape leaves, but this looks like too much hard work! Its true, which is why in US supermarkets one will find pumpkins already peeled and cut-up. In Lebanon, supermarkets sell zucchinis already cored.

So when all else fails, and when it is stormy and bitingly cold outside, make soup.

carrot soup

carrot soup

Carrot squash soup

Ingredients

1/3 cup olive oil
2 large onions, chopped
1 Tbsp curry powder or 1 1/2 tsp turmeric and 1 1/2 tsp cumin
Salt and white pepper to taste
6 large carrots, peeled and sliced
1 pound squash or pumpkin pulp, peeled and cut into chunks
8 cups chicken or veggie stock
2 cups yogurt
2 sprigs of oregano or fresh zaatar (optional)

Instructions

1. Heat the oil in a soup pot; add the onions and stir, about 5 minutes (covering the pot); add the sliced carrots and stir 10 minutes till onions and carrots are golden. Add the spices and pumpkin or squash and stock.

2. Simmer the soup for 30 minutes or until the veggies are tender. Purée with an immersion blender. Add the yogurt, stir to combine. Serve warm, with more yogurt on the side if desired.



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Comments

9 Comments  •  Comments Feed

  1. kouky says:

    hummm!!! une soupe bien réconfortante!! superbe photo et très jolies couleurs!!

  2. Krista says:

    How funny! Aren’t the differences in culture amazing? What is too hard for one is perfectly normal to another, and vice versa. 🙂 This soup sounds so warming and wonderful, especially after the massive rain storm we had last night. 🙂

  3. Diane says:

    We had a total of 39 kg of pumpkins and butternut squash from the garden this year and we are enjoying every mouthful. I will try this recipe for a change, but we are hooked on South African butternut soup and Thai pumpkin soup. Also love them all roasted with spices, yum yum, I would so miss our pumpkins if they did not grow well :-))) Hope you are well Diane

  4. Selma says:

    How to prevent yogurt from curdling when making this soup?

    • Joumana says:

      @Selma: I added it at the last minute. If you want to cook it, you need to add some cornstarch diluted in water, say 2 tablespoons in 1/3 cup water and stir it in with the yogurt. It will take about 20 minutes longer.

  5. Susan says:

    I love the first steaming hot photo! I looks delicious, Joumana. It’s freezing cold here right now and warm soup sounds wonderful. I love all of the flavors in your recipe.

  6. Angel_Twins says:

    Thanks for sharing this healthy menu. Looks tasty and delicious

  7. Afnan Sameer | وصفات طبخ أفنان says:

    Yeslamo elayadi , thank you for sharing such a wonderful recipes, I was searching for ideas to use pumpkins 🙂 , this soup looks amazing , definitely I will give it a try.

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