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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!
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Servings: 4 people
Ingredients Method Notes

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

Method
 

  1. Heat Olive Oil in a large pot.
  2. Add the onion, carrot and squash. Sautee for approximentaly ten minutes, stirring continuously.
  3. Incorporate the herbs, garlic, salt and pepper.
  4. Add the broth. Cover with a lid and let simmer on low for an hour.
  5. 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.