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Friday, January 17, 2020
ROASTED CARROT&BUTTERNUT SQUASH SOUP, by CARLY PAIGE
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.