I received as a gift from Christmas (2019) a Cooking Lesson  with CARLY PAIGE. I went with my daughter, who is very interested in cooking simple, fresh, plant base  (mainly, but not totally). It was a very nice, and wonderful dinner,with 12 other people, laughing and learning....yes!yes! yes! I had a lot to learn.....This is a wonderful hearty winter soup. Carly has different menu depending on the season.

We bought her first book, signed, "SIMPLY SWAPPED EVERYDAY"


1 lb. carrots, cubed
1 butternut squash, (about 1.5 lb) peeled and cubed  
1/4 cup shallots, sliced
2 tablespoons avocado oil
1 tablespoon fresh ginger, peeled and roughly chopped ( using a spoon )
1 teaspoon ground turmeric
1 can (15 oz) full fat coconut milk
4 cups low sodium vegetable broth
1 teaspoon salt
freshly cracked black pepper


Preheat oven 400F.

Place carrots, butternut squash and shallots a single layer a parchment-lined baking sheet and drizzle with avocado(or sunflower) oil. Sprinkle with salt.

Roast for about 30 min, or until soft.

Once roasted slightly, transfer to a blender along with vegetable stock, coconut milk, ginger, turmeric, salt and pepper.

Blend until smooth and creamy.


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