Carrot Squash and Ginger Soup

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 large carrots, peeled and chopped
• 1 medium-sized butternut squash, peeled, seeded, and chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1 can (14 ounces) coconut milk
• Fresh cilantro or parsley for garnish (optional)

Sauté Aromatics:

Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent.

Add minced garlic and grated ginger, sauté for an additional minute until fragrant.

Vegetable Prep:

Add chopped carrots and butternut squash to the pot. Cook for 5-7 minutes, allowing the vegetables to soften slightly.

Seasoning:

Sprinkle ground cumin, ground coriander, turmeric, salt, and pepper over the vegetables. Stir well to coat the vegetables with the spices.

Simmer:

Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes or until the vegetables are tender.

Blend:

Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a blender in batches and blend until smooth.

Finish with Coconut Milk:

Stir in the coconut milk, allowing the soup to simmer for an additional 5 minutes. Adjust the seasoning as needed.

Serve:

Ladle the soup into bowls and garnish with fresh cilantro or parsley if desired.