Curried Ginger Carrot And Squash Soup

The outside temperatures are finally starting to drop. We’ve had our first official snowfall, and there’s no denying that winter is alas on its way. Our bodies are calling for warm, hearty comfort foods to heat us up from the inside. Unfortunately, many of those foods, like delicious homemade meatloaf and mashed potatoes, are also conducive to fattening up for hibernation. And since humans don’t hibernate (binge watching shows on Netflix doesn’t count), it is necessary to have some balance on your dinner table. Or you may be kicking yourself when spring and summer inevitably come around.

Pureed vegetable soups are a great way to strike this balance. Occasionally, I will even eat pureed soup for a day or two just to reset my body after a particularly bad food fest. This curried ginger soup is one of my favorites. Rich and creamy without added fats, a little sweet from in season squash and carrots, and a touch of spice from the mix of curry and ginger. It will excite your taste buds as well as nourish your body. Start your meal with a bowl, or eat it on its own for a light vegan lunch or dinner.

Curried Ginger Squash SoupIngredients:

2 tablespoons coconut oil

1 large onion chopped

1 cup celery root peeled and diced -OR-

1 cup celery chopped

4 large garlic cloves chopped

2 tablespoons of ginger root peeled and chopped

6 cups vegetable stock

4 cups baby carrots

1 large butternut squash peeled and chunked

2 15oz cans of pure pumpkin

1 teaspoon cinnamon

1½ tablespoons curry powder

2 teaspoons white pepper

Salt to taste

5-6 macadamia nuts crushed (for garnish)

 

Heat a large pot over medium heat. Once hot, add the oil, onion, celery root or celery, garlic, and ginger root. Sauté the vegetables for 3-5 minutes or until translucent. Add all of the remaining ingredients (except salt) to the pot, and bring to a boil.

Reduce heat, cover and simmer for 20 minutes or until the carrots and squash are tender. Use an immersion blender or transfer the soup to a blender or food processor. Puree on high until creamy and smooth.

If using a blender or food processor, return the curried ginger soup to the pot. Taste and adjust the salt level if needed. Continue cooking for a few more minutes on medium heat.

Serve as is, or garnish with a few crushed macadamia nuts.

 

ENJOY!

 

 

 

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