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Photo for - Bombay Bone Broth Curry Soup

Bombay Bone Broth Curry Soup

With coconut milk and Bombay Curry Butter, this rich and creamy puréed veggie soup with bone broth is soothing and comforting.

  • Yields: 6
  • Preparation: 45 minutes

Ingredients

  • 6 tbsp (90mL) STIRLING - Stirling Creamery Bombay Curry Butter Roll, divided
  • 1 onion, large and chopped
  • 1 tbsp (15mL) ginger, fresh and minced
  • 3 garlic cloves, minced
  • 4 cups (1L) bone broth
  • 3 cups (750mL) butternut squash, chopped
  • 2 cups (500mL) sweet potatoes, chopped
  • 1 cup (250mL) carrots, chopped
  • 2 tsp (10mL) salt
  • 1 tsp (5mL) pepper
  • pinch cayenne pepper
  • 1 cup (250mL) coconut milk
  • 3 tbsp (45mL) lime juice
  • 1 tbsp (15mL) honey
  • 1/3 cup (75mL) pumpkin seeds, toasted
  • 2 tbsp (30mL) cilantro, fresh and finely chopped

Instructions

  1. In large saucepan, melt 2 tbsp Stirling Creamery Bombay Curry Butter Roll set over medium heat; cook onion, ginger and garlic for 3 to 5 minutes or until softened.
  2. Stir in broth, butternut squash, sweet potatoes, carrots, salt, pepper and cayenne; bring to boil. Reduce heat to medium; simmer for 15 to 20 minutes or until vegetables are tender. Using hand blender or stand blender, purée until smooth. (Return soup to saucepan if using stand blender.)
  3. Stir in coconut milk; bring to boil. Simmer for 5 minutes; stir in lime juice and honey. (Thin soup with a bit of water if needed.)
  4. Meanwhile, melt remaining butter. Divide soup among bowls; drizzle with melted butter. Garnish with pumpkin seeds and cilantro.
  • For an easy bone broth, add 2 lb (1 kg) chicken bones and 2 lb (1 kg) beef bones to large saucepan. Add enough cold water to cover; bring to boil over medium heat, skimming foam from top. Cook over medium-low heat for 3 to 4 hours; strain. Alternatively, cook in multi-function cooker or slow cooker.
  • Substitute chicken or vegetable broth for bone broth if desired.
Photo of - Bombay Bone Broth Curry Soup

Ingredients

  • 6 tbsp (90mL) STIRLING - Stirling Creamery Bombay Curry Butter Roll, divided
  • 1 onion, large and chopped
  • 1 tbsp (15mL) ginger, fresh and minced
  • 3 garlic cloves, minced
  • 4 cups (1L) bone broth
  • 3 cups (750mL) butternut squash, chopped
  • 2 cups (500mL) sweet potatoes, chopped
  • 1 cup (250mL) carrots, chopped
  • 2 tsp (10mL) salt
  • 1 tsp (5mL) pepper
  • pinch cayenne pepper
  • 1 cup (250mL) coconut milk
  • 3 tbsp (45mL) lime juice
  • 1 tbsp (15mL) honey
  • 1/3 cup (75mL) pumpkin seeds, toasted
  • 2 tbsp (30mL) cilantro, fresh and finely chopped