BUTTERNUT- CARROT GINGER SOUP

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This sweet and savory Butternut Carrot Ginger Soup has undertones of cinnamon, coconut, and cayenne pepper that create a symphony on your taste buds. It's the perfect way to warm up on a cool fall evening.

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This soup is filled with nutrient-rich vegetables with Butternut Squash and sweet Carrots as the main ingredients. Not only do these veggies have an impressive amount of health benefits, it is an equally incredible delicious soup. An excellent amount of vitamin C, vitamin A, and potassium, and beta-carotene. This soup comes together in just 30 minutes. It is healthy, super delicious and 100% vegan!

What makes this soup so creamy and silky is the addition of coconut milk. I recommend using a coconut cream/milk (the canned kind) with a high fat content, to achieve richness and flavor to this soup.

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HOW TO MAKE BUTTERNUT CARROT SOUP

This recipe makes 4 small dinner entree, or 2 main portions, and only half of the butternut squash is used. (If you wish you can easily double up the recipe by adjusting the slider in the recipe card) Option 1: Use pre-roasted Butternut squash (about 2 cups), or roast squash for circa 20 - 25 minutes in the oven at 350 degree F (180 degrees Celsius) Option 2: Use fresh butternut squash. Peel and cut squash into 1 inch chunks and add to the carrots, spices and water. ( Proceed to Step 1)

Step 1: Peel and cut carrots into 1 inch chunks. Add to a small sized pot along with the garlic, spices and water. Cook until the carrots are soft, about 15 minutes. Water will almost be boiled down.

Step 2: Pour carrot mixture into a blender jug, then add the butternut squash. Pour in the coconut cream and blend until smooth.

Pour into individual soup bowls, and garnish with a drizzle of coconut cream, fresh herbs and roasted pumpkin seeds. Enjoy!

ROASTED PUMPKIN SEEDS

Place pumpkin seeds into a small skillet, add a dash sea salt and maple syrup. On medium heat and constant stirring, brown the seeds, about 3 minutes. Add to a plate too cool. Break seed apart and garnish soup.

Soup stores excellent for up to 3 days in an airtight container in the fridge, or freeze for up to 2 months.

Recipe

Butternut- Carrot Ginger Soup

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Author: Hello Ani

This sweet and savory Butternut Carrot Ginger Soup has exotic undertones of cinnamon, coconut, and cayenne pepper. A real taste explosion!

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US Customary - Metric

Ingredients

Soup

½ butternut squash (oven baked)
2 large carrots
1 garlic clove
1 ½ cups water
2 teaspoon chicken bullion
½ teaspoon cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cayenne
15 oz coconut milk (full fat, the canned kind)

Roasted Pumpkin Seeds

¼ cup pumpkin seeds
½ teaspoon sea salt
1 tablespoon brown sugar, or maple syrup
garnish with fresh cilantro

Instructions

Make the Soup:
Option 1: You can either bake the butternut squash in the oven at 350 °F, about 20 to 25 minutes until soft.
Or, Option 2: Peel and cut butternut squash into small chunks. Add along with the carrots, spices and water. See Step 1 below.
1. Peel and cut carrots into 1 inch pieces. Add the carrots and garlic along with the bullion, cinnamon, ginger, cayenne pepper, and water in a small pot. Cook over medium/high heat about 15 minutes until soft. Water will be almost cooked down.
2. Pour carrot mix into the blender. Add the butternut squash, then pour in the coconut milk. Blend until smooth. Return soup back into the pot for re-heating (if needed). Otherwise, soup can be poured straight into soup bowls, and garnished with a drizzle of reseved coconut cream, fresh herbs, and roasted pumpkin seeds. Enjoy!
Make the roasted Pumpkin Seeds:
Add pumpkin seeds with the sea salt into a small skillet. Add the maple syrup and stir frequently over medium heat until seeds have clustered and toasted, about 3 to minutes. Add seeds to a plate to cool. Once cooled, break them slighly apart.

Nutrition

COURSE: Soup

CUISINE: American

KEYWORD: Butternut Squash Carrot Soup, Butternut Squash Soup, Kürbis Karotten Suppe, Spiced Butternut Squash Carrot Soup

DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram and/ or Facebook. Tag @helloani.blog and hashtag it #helloani. I'd love to see your creations!

BUTTERNUSS-KAROTTEN- INGWER SUPPE (GERMAN RECIPE)

½ Butternuss Kürbis (Butternut)
2 grosse Karotten
1 Knoblauch zehe
350 ml Wasser
2 TL Hühnerbrühe, oder Gemüsebrühe fond
½ TL zimt
¼ TL gemahlener Ingwer
eine kleine Messerspitze gemahlenes cayenne puder
400 g Kokosnuss milch (voll fett aus der dose)

Zubereitung:

Den Oven auf 180 grad celcius vorheizen. Butternuss Kürbis halbieren, kerne entfernen, etwas salzen und mit Oliven öl einreiben. Fruchtfleisch Seite nach unten auf einen Backblech circa 20-25 backen, oder bis soft. Alternativ, den Kürbis schälen, in stücke schneiden und zu den Karotten geben (Siehe nächster schritt) Ich persönlich mage den gerösteten Butternuss besser.

Karotten schälen und in stücke schneiden. In einen kleinen topf gebe die Karotten, Knoblauch, Zimt, Ingwer, cayenne, Gemüse brühe und Wasser. Koche auf mittlerer Kitze bis Karotten sind weich, circa 15 Minuten. Wasser will fast evaporieren. Das ist ok.

Karotten Mischung und butternuss in einen blender geben. Füge nun die Kokosnuss milch dazu und mix alles zusammen bis sanft und seidig. Füge Suppe in Suppen teller und garniere das nach belieben mit etwas Kokosnuss milch, frischen kräutern wie coriander, und gebrannte Kürbis kerne.

¼ Tasse Kürbis kerne mit einer Prise salz, und 1 EL Ahorn syrup, oder braunen Zucker verühren. Auf mittlerer Hitze, unter ständigen rühren bräunen, circa 3 minuten. Auf einen teller abkühlen lassen. Kurz auseinander brechen.