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Ingredients
| 2 tablespoons olive oil |
| 1 large yellow onion |
| 1 butternut squash, about 1 1/4 pound, peeled, halved, seeded anc coarsely chopped |
| 3 large carrots, peeled and coarsely chopped |
| 1/2 teaspoon sugar |
| 1 teaspoon paprika |
| 1 1/4 teaspoon ground cumin |
| 3/4 teaspoon ground turmeric |
| 3/4 teaspoon ground coriander |
| 6 cups vegetable stock |
| salt and freshly ground pepper |
| 1 teaspoon water |
| 1/2 cup plain yogurt |
| 1/3 cup chopped fresh cilantro, including stems |
| 1 tablespoon fresh lime juice |
Directions
In a 4 quart soup pot over medium heat, warm the olive oil. Add the onionns and saute, stirring occaisionally, until soft, about 10 minutes. Add the squash, carrots and sugar and saute, stirring for 10 minutes. Add the paprika, cumin, turmeric and coriander and continue to saute, stirring occaisonally, for 10 minutes longer. Add the stock or water and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the squash and carrots are soft, 30-40 minutes. Remove from heat and let cool slightly. Working with 2 cups of soup at a time, place in a blender and puree on high speed until very smooth and light, about 3 minutes. As each batch is pureed, transfer it to a large saucepan. If the soup is too thick, thin with a little water until it is the consistence of heavy (double) cream. Place the soup over medium-high heat and warm to serving temperature. Season with salt and pepper. To serve, stir the cilantro and lime juice into the soup, mixing well. Ladle the soup into warmed bowls and drizzle with yogurt. Serve at once.
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