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Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup minced yellow onion
- 2 cups finely diced yellow summer squash
- 1 cup peeled and diced Yukon Gold potato
- 1/4 cup diced carrot
- 1 clove garlic, minced
- 3/4 teaspoon cumin powder
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika (plus extra for topping)
- 1/4 teaspoon mustard powder
- 1/4 teaspoon cinnamon
- Pinch of cayenne pepper (optional)
- 1/4 cup dry white wine
- 2 cups low-sodium vegetable broth
- 1/4 cup coconut milk (plus extra for topping)
- Salt to taste
- Fresh cilantro for topping
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté minced onion until translucent, then add garlic and diced carrot for 2 minutes.
- Add summer squash and Yukon Gold potato; cook for about 5 minutes.
- Stir in cumin, coriander, turmeric, smoked paprika, mustard powder, cinnamon, and cayenne pepper, cooking for another minute.
- Pour in dry white wine, simmer for 2-3 minutes to reduce.
- Add vegetable broth and coconut milk; bring to a simmer and cook for 15-20 minutes until tender.
- Blend soup until smooth, adjusting texture as desired.
- Season with salt to taste.
- Serve warm, garnished with coconut milk, smoked paprika, and cilantro.
Notes
For a creamy texture, substitute coconut milk with heavy cream.
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
This soup can be served chilled for a refreshing alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: Vegan
Nutrition
- Calories: 150
- Sugar: 3
- Sodium: 250
- Fat: 5
- Saturated Fat: 4
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 3
- Cholesterol: 0