Creamy Carrot Ginger Soup

Anyone else have a Hard time getting their veggies in? I sure do! I hate raw carrots, but in a carrot ginger butternut squash and coconut soup, I’ll drink it all up! It was actually pretty easy to make too! Here’s the recipe if you want to try it!

Ingredients

• 1 16 oz bag of small carrots 🥕

• 1 13.5 oz can of coconut milk

• 1 butternut squash cubed

• 5 cloves of garlic, minced

• 1 bunch of green onions, chopped

• 32 oz of vegetable stock

• 1 tsp of turmeric

• 1 tablespoon of ginger paste

• 1 tsp of garlic powder

• Olive oil

• Salt

• Pepper
  
  Directions
  Preheat oven to 400 degrees, line a cookie sheet with aluminum foil. add cubed butternut squash and drizzle olive oil, salt, pepper and garlic powder. Mix up the squash so it looks evenly coated and Bake for 25 minutes.
  
  In a soup pot, sautée the minced garlic and green onions, add a pinch of salt and pepper. Add ginger paste and baby carrots in. Once ginger becomes fragrant, add vegetable stock. Bring to boil and then simmer until carrot is fork tender.
  
  Then in a blender or with immersion blender, blend the liquid and ensure no chunks are left. It should be a nice puree. Add the roasted butternut squash in and blend again. Finally add 3/4 of the can of coconut milk. Mix and taste soup to make sure it doesn’t need more salt or pepper. Reserve 1/4 of the coconut milk on the side for drizzling (for presentation purposes).
  
  When serving the soup, drizzle with a little coconut milk, add some chopped parsley or cilantro on top with tortilla chips with some cotija or feta cheese. Even with some rosemary crackers this soup is sure to be bold in flavor and help you get those veggies down easier :)

Tags: #veggies #souplife #drinkyourveggies #restonva #northernvirginiafoodies #carrots🥕 #turmericbenefits #forkyeah #buzzfoodfeed