The weather here in Connecticut has been so mild, I’ve hardly thought about making pots of warm, cozy soup. It’s late into the second week of November, temps have been consistently in the mid -sixties with cloudless blue skies. The leaves should be mostly off trees, and we should be having low forty to mid fifty days. Yet, many trees still have lovely colored leaves attached and the temps are warm (for New England anyways!). I haven’t had to break out our French Bulldog’s Victor & Hugo’s very stylish Carhartt coats! If this is global warming, I’m all for it and so are they!
But alas, this is New England. The big freeze will be here sooner than later. This time of year, the next soup on most cooks list is butternut squash. And, why not? It’s delish! And most of the general population would agree, considering just about all restaurants offer this seasonal soup this time of year.
If you dislike Butternut Squash or are looking for a different soup to serve on Turkey Day or to change your seasonal soup repertoire, this soup is for you. It’s hearty and colorful just like butternut squash soup. It will make both butternut squash lovers and haters happy!
The main ingredient in this soup is carrots. On a scale 1-10, 10 being the worst, I put cooked carrots at a 9. (There are few exceptions, such as using them in stock or roasted and caramelized with balsamic vinegar or maple syrup). But with this recipe, the carrots add a texture and some of the sweetness that when blended with the other ingredients work well together. The other ingredient is Madras Curry Powder. Now, people either love curry or hate it. In this case, if you are a lover, then add as little or as much as you want. If you are a hater, then omit and add a bit more orange zest than the recipe calls for. Either way, this is a super flavorful and pretty soup.
By the way, if Butternut Squash Soup is really your favorite check out our past blog post: Apple Cider Butternut Squash Soup
Enjoy and Happy Thanksgiving!
