Carrot and Ginger Butternut Squash Soup
Carrots are a good source of beta-carotene, which is converted into vitamin A in the body.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Carrot and Ginger Butternut Squash Soup
Ingredients
Instructions
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Peel and chop the carrots, butternut squash, and ginger.
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In a large pot, bring the vegetable broth to a boil.
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Add the chopped carrots, butternut squash, and ginger to the pot.
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Reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.
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Remove the pot from the heat and let it cool slightly.
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Using an immersion blender or regular blender, blend the soup until smooth.
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Return the soup to the pot and stir in the coconut milk, salt, and black pepper.
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Heat the soup over low heat until warmed through.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
