Carrot-Ginger Soup
A fragrant soup that is great with a side salad. Warms the soul!
1 tablespoon olive oil
4 medium sized carrots, peeled and chopped
1 small white onion, peeled and chopped
3 tablespoons fresh ginger, peeled & diced
1 cup cubed peeled butternut squash
1 apple, peeled and diced (any variety)
3 minced garlic clove
4 ½ cups gluten-free vegetable broth (Check label for allergens)
Salt and pepper, to taste
1 (12-ounce) can coconut milk
2 teaspoons minced chives, for garnish (optional)
In a 2-quart stockpot, heat olive oil over medium heat. When oil is hot, saute the carrots and onions until softened, while stirring occasionally. Next add the ginger, butternut squash, apple and the garlic cloves. Sauté until softened and fragrant – about 5 minutes.
Next add the gluten-free chicken broth. Season with salt and pepper. Reduce heat to medium-low and simmer, while covered, 50-55 minutes or until vegetables are tender.
Pulse mixture with an emulsifying blender (or a blender / food processor until smooth). Add coconut milk, and blend again.
Garnish with chives, if desired.
Makes 4-6 servings.
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