Butternut Carrot Soup
Servings Prep Time
3 10minutes
Cook Time
30 – 35minutes
Servings Prep Time
3 10minutes
Cook Time
30 – 35minutes
Ingredients
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).