An easy recipe for carrot apple butternut ginger soup that’s the perfect blend of savory, sweet and spicy.
- 1 tablespoon coconut oil (or olive oil or butter)
- 1 red onion, diced
- 6 large carrots, washed and cut into rounds (about 2 heaping cups)
- 2 cups cubed butternut squash
- 2 tablespoons peeled, grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon turmeric (optional)
- 1 teaspoon curry powder (optional)
- 1/2 teaspoon cinnamon (optional)
- 2 cups unsweetened apple sauce
- 5 cups vegetable or chicken broth
- 1/2 cup full fat canned coconut milk (optional)
- Salt, to taste (will vary depending on the stock you use)
- In a large soup pot (I like to use my Le Creuset dutch oven), heat coconut oil until it’s melted. Add the onions and saute until they are soft and translucent. Add carrots, squash, ginger, garlic and seasonings of your choice.
- Note, you can use only one of the suggested seasonings, none or all three! Feel free to play around with it.
Add the applesauce and stir everything to combine. Add broth, bring mixture to a boil. Reduce heat to low and simmer, covered, for about 40 minutes, or until carrots can be easily pierced with a fork.
- If you’d like to add a little coconut milk at this point to increase the creaminess, go for it. Otherwise, get ready to blend! You can either use your immersion blender or working in batches, fill your blender halfway with soup mixture.
- It is VERY IMPORTANT to remove the clear piece from the center of the top of the blender so that the soup can get ventilation and doesn’t explode. This is also why you only fill the blender half way. Place a paper towel or kitchen towel over the hole and then blend until smooth.
Heat soup to serving temperature and season with salt to taste.