26 Feb Butternut Carrot Soup
Posted at 17:00h
Butternut Carrot Soup
30 - 35 minutes
Peel carrots and potatoes. Chop into large 1-inch pieces.
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.
Peel the ginger, and cut it into 2 large pieces. Add the ginger to the pot.
Add the water, butternut squash, and salt to the pot. Stir.
Increase the heat to high to bring the water to a boil.
Reduce heat to medium-low to bring it to a simmer. Cook until potatoes and carrots are soft, approximately 25 minutes.
Remove the 2 large ginger pieces from the pot. These can be discarded.
Transfer the hot soup to a blender. USE CAUTION!
Blend until smooth. Avoid creating a vacuum seal with the blender lid.
- Add a side of rice crackers or a rice cake.
- Serve with steamed rice.
- Top with roasted lentils (ETP recipe).
- Top with roasted pepitas (pumpkin seeds).
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