You are probably thinking, you eat soup in the Caribbean!? Well, yes we do. I still get an urge every now and then to have a deliciously creamy soup. The soup recipe I go back to time and time again is my butternut squash, carrot and ginger recipe.
Even when Joe or myself are sick with a cold or a throat ache I cook myself a batch of this soup and it helps me feel better instantly. The ginger helps with inflammation and usually help my throat feel better within a day or two.
There isn't much science to the recipe, but keep in mind you will need a blender or food processor. I have a nutri-bullet and this works perfectly fine. I blend/process the soup in batches and voila!
This soup is creamy, rich and super tasty. Try adding some delicious bacon bits or some nutritional yeast (if you are vegan) on top with a little coconut or avocado oil and you have yourself the PERFECT soup combo!
Try the recipe out and let me know what you think :)
Ingredients:
1 onion chopped
2-3 cloves diced garlic
2 tablespoons coconut oil or avocado oil
1 tablespoon chopped parsley
1-2 tables spoons of fresh ground ginger (the more ginger you add the spicier the soup will be)
7-10 carrots
1 medium butternut squash chopped into small squares
1 carton/container of vegetable broth
salt and pepper to taste
Instructions:
In a medium-large pot heat up the oil
Add in the chopped onion, garlic, parsley, ginger, salt and pepper. Cook for 1-3 minutes on low heat (until onion and garlic are a little golden)
Add in carrots, butternut squash and vegetable stock. Mix well and let cook for about 30-40 minutes. Carrots should be tender/cooked.
When the carrots/squash are cooked use a ladel and take out portions of the soup into a food processor (or blender) and blend until smooth.
Return to a new pot and reheat.
You can add some bacon bits and a drizzle of olive oil, even some cracked pepper on top.
Enjoy!
