It’s soup season people! What’s better than soup? When you’re sick…soup, When you’re sad… soup, happy? Soup. In a rush? Soup. It’s literally my saviour for everything. This buttercup carrot soup is perfect for this autumn season.
Prep Time – 20 minutes
Cook Time – 40 minutes
Servings – 10-12 servings
Ingredients
1 buttercup squash (can substitute for butternut) peeled and diced
6 medium carrots, peeled and chopped
4 cloves garlic
1 thumb size fresh ginger
1 white onion, chopped
1L vegetable or chicken stock
2 tsp Smoked Paprika
1 tsp Nutmeg
Avocado Oil or Butter
Water
Sea Salt and Pepper to taste
Coconut Yoghurt for topping
Instructions
- In a large pot, melt avocado oil or butter on medium heat and add in garlic, onion, ginger until soft and fragrant.
– - Add in your stalk and bring to a boil. Once boiled, bring to a simmer and add carrots,squash, paprika, nutmeg, salt and pepper. Add water until all the vegetables are covered.
– - Cook for 30-40 minutes on simmer until the squash and carrots are soft. Blend with an immersion blender until completely smooth and no chunks are left.
– - Season with salt, pepper to your liking and garnish with coconut yoghurt, sour cream or pumpkin seeds. Keep in fridge up to 4-5 days.
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