Carrot Ginger Soup
Incorporating butternut squash into carrot soup contributes to a velvety, creamy texture that cannot be achieved with carrots alone. In addition, this flavorful soup is entirely dairy-free!
Ingredients
- 2 tbsp olive oil
- 1 medium sized yellow onion chopped can also use a white onion
- 1.5 lbs. cubed butternut squash
- 1.5 lbs diced carrots (I used a mix of purple, orange, and white from Trader Joe’s)
- 1 clove smashed garlic
- 1/2 tbsp fresh rosemary (chopped)
- 1 tbsp chopped sage (fresh)
- 1 tsp grated ginger
- salt and pepper to taste
- 4 cups chicken broth
Instructions
- Heat Olive Oil in a large pot.
- Add the onion, carrot and squash. Sautee for approximentaly ten minutes, stirring continuously.
- Incorporate the herbs, garlic, salt and pepper.
- Add the broth. Cover with a lid and let simmer on low for an hour.
- Once the vegetables are soft, remove the pot from the burner and blend the mixture with an emulsion tool.
Notes
Enjoy! I prefer to serve the soup with toasted pepitas. But, you can also experiment with a sprinkle of nutmeg or cinnamon for added flavor.