Carrot, Squash and Ginger Soup

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After years of saying that I wanted to make some carrot ginger soup, but not really being sure I would like it, I finally tried it (with lots of encouragement from Chris who said it was her favorite!). And wow is it amazing! Simple and easy to make, creamy with the right mixture of spices. It took a few attempts to dial it in but I think this one is perfect. This recipe makes enough for two, and you can simple multiple the amounts to make more servings. BTW, most recipes call for some kind of cream in the soup, but you don't need it.

Ingredients:
  • Two (2) tablespoons olive oil
  • One (1) cup chopped carrots
  • One (1) cup cubed butternut squash
  • Half (0.5) cup chopped onions
  • Two (2) cloves chopped garlic
  • One (1) tablespoon chopped ginger
  • Salt and pepper to taste
  • One (1) tablespoon vinegar
  • Three (3) cups veggie broth
  • One (1) cup water

Instructions:
  • Heat olive oil in medium sized pot over medium heat and add onion. Sauté for five minutes.
  • Add garlic and ginger, sauté for three minutes
  • Add carrots, squash and veggie broth and turn heat to medium high
  • Bring to boil and turn down to medium and allow to boil/simmer for twenty (25) minutes
  • Remove from heat, add vinegar and salt and allow to cool
  • Blend in blender, you may want to separate into two batches; don't overblend to allow for some nice chunkiness
  • Reheat if necessary, serve and enjoy! You can add a little greek yogurt, but it's really not necessary as the soup has natural creaminess

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