26 Feb Butternut Carrot Soup

Posted at 17:00h in Recipes by [social_share]
Print Recipe
 Butternut Carrot Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish, Side Dish, Snack, Soup
Diet Anti-candida, Eggless, Gluten Free, Lactose Free, Low FODMAP, Nut Free, Rice Free, Soy Free, Sugar Free, Vegetarian
Cook Method Stove Top
Prep and Cook Time 45 Minutes Total, Quick Cook, Quick Prep
Prep Time 10 minutes
Cook Time 30 - 35 minutes
Servings
Ingredients
Course Main Dish, Side Dish, Snack, Soup
Diet Anti-candida, Eggless, Gluten Free, Lactose Free, Low FODMAP, Nut Free, Rice Free, Soy Free, Sugar Free, Vegetarian
Cook Method Stove Top
Prep and Cook Time 45 Minutes Total, Quick Cook, Quick Prep
Prep Time 10 minutes
Cook Time 30 - 35 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Peel carrots and potatoes. Chop into large 1-inch pieces.
  2. Heat on medium low with ghee in a medium-large pot for 3 – 5 minutes. Stir often to prevent the vegetables from sticking to the pot.
  3. Peel the ginger, and cut it into 2 large pieces. Add the ginger to the pot.
  4. Add the water, butternut squash, and salt to the pot. Stir.
  5. Increase the heat to high to bring the water to a boil.
  6. Reduce heat to medium-low to bring it to a simmer. Cook until potatoes and carrots are soft, approximately 25 minutes.
  7. Remove the 2 large ginger pieces from the pot. These can be discarded.
  8. Transfer the hot soup to a blender. USE CAUTION!
  9. Blend until smooth. Avoid creating a vacuum seal with the blender lid.
Recipe Notes

Serving Suggestions:

  1. Add a side of rice crackers or a rice cake.
  2. Serve with steamed rice.
  3. Top with roasted lentils (ETP recipe).
  4. Top with roasted pepitas (pumpkin seeds).  


error: Eats Treats and Parsnips, Inc. owned content