This soup is seriously so good!
This soup is so sweet and totally nutritious! There is very little prep-time involved so it’s a perfect meal for a busy day, when you need to be able to walk away from the kitchen for a little while.
Adding toasted coconut really brings this soup up a notch. I highly suggest it!
By adding the heavy whipping cream to individual dishes it allows each person to decide how creamy (or fat free) they want their bowl to be.
Butternut and Carrot Soup with Ginger
By:semiserious chefs
Serves:4-6
Ingredients:
- ~2 pound butternut squash, skinned and cubed
- 1 pound carrots, chopped
- 1 large onion, chopped
- 3 cups chicken or vegetable stock
- 3 cups water
- 4 garlic cloves, minced
- 4 T ginger, minced
- 1/2 t turmeric
- 1/4 t coriander
- 1/8 t cinnamon
- salt to taste
- 1/2 pint heavy whipping cream, optional highly but suggested
- sliced baguette for dipping
Directions:
- Add the prepped squash, carrots, onion, garlic, ginger, stock, water, and spices to a large pot.
- Bring to a boil and leave simmering over medium heat for 30-40 minutes, until both the carrots and squash are tender.
- Working in batches as needed puree the vegetables and broth together in a blender or food processor.
- Serve each bowl and top with desired amount of cream, and a sprinkle of toasted coconut. Offer sliced baguette for dipping.
I could barely get through the photo shoot before completely devouring my sample!
Nathan wanted to take pictures along the way:
Yes that is our beautiful kitchen, sadly. And look at that, Dad, Nathan photographs vertically, too!
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