Carrot Squash and Ginger Soup
Indulge in a comforting bowl of Carrot, Squash, and Ginger Soup - a vibrant blend of earthy carrots, sweet butternut squash, and zesty ginger. With a harmonious mix of spices and creamy coconut milk, this soup is a delightful, nutritious choice for chilly evenings. Quick to prepare, it promises a warm and satisfying experience with each spoonful.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 large carrots, peeled and chopped
- 1 medium-sized butternut squash, peeled, seeded, and chopped
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 1 can (14 ounces) coconut milk
- Fresh cilantro or parsley for garnish (optional)
Directions:
- Sauté Aromatics:
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- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent.
- Add minced garlic and grated ginger, sauté for an additional minute until fragrant.
- Vegetable Prep:
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- Add chopped carrots and butternut squash to the pot. Cook for 5-7 minutes, allowing the vegetables to soften slightly.
- Seasoning:
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- Sprinkle ground cumin, ground coriander, turmeric, salt, and pepper over the vegetables. Stir well to coat the vegetables with the spices.
- Simmer:
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- Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes or until the vegetables are tender.
- Blend:
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- Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a blender in batches and blend until smooth.
- Finish with Coconut Milk:
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- Stir in the coconut milk, allowing the soup to simmer for an additional 5 minutes. Adjust the seasoning as needed.
- Serve:
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- Ladle the soup into bowls and garnish with fresh cilantro or parsley if desired.