Carrot & Ginger Soup
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 tsp. Olive Oil4 med. Carrots, peeled & chopped1 sm. white Onion, peeled & roughly chopped1 clove Garlic, peeled & minced3 T. Ginger, peeled & minced1 c. Butternut Squash, peeled & cubed1 Apple, peeled, cored & diced4 c. Vegetable Stock1/2 c. Water1.5 tsp Sea Salt12 oz. can Coconut Milk
In 2 qt. stockpot, heat olive oil. Saute carrots & onion and cook, stirring often till softened. Add garlic, ginger, squash & apple. Saute till garlic & ginger are fragrant. Add stock & salt. Reduce heat to med-low & simmer covered for 45 min or until vegetables are very tender. In a blender or bowl of food processor, puree soup till smooth. Add coconut milk & taste. Add salt to taste. Reheat before serving. Serve the soup very hot in bowl with diced pear and chives.
Number of Servings: 3
Recipe submitted by SparkPeople user INFORM55.
Number of Servings: 3
Recipe submitted by SparkPeople user INFORM55.
Nutritional Info Amount Per Serving
- Calories: 378.8
- Total Fat: 27.6 g
- Cholesterol: 0.0 mg
- Sodium: 808.8 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 6.1 g
- Protein: 6.8 g
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