Butternut Carrot Soup
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
Servings
Prep Time
3
10
minutes
Cook Time
30 – 35
minutes
Servings
Prep Time
3
10
minutes
Cook Time
30 – 35
minutes
Ingredients
3
carrots
2
red potatoes
1
Tbsp
ghee
2
inches
fresh ginger
3 1/2
cup
water
1
cup
butternut squash puree
1/2
tsp
Celtic sea salt
Instructions
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.
Recipe Notes
Serving Suggestions
:
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).