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"

INGREDIENTS:

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

 DIRECTIONS:

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.

  

 https://www.amazon.com/Simply-Swapped-Everyday-Cookbook-Plant-Powered-ebook/dp/B07WZ2QDT6

ROASTED CARROT BUTTERNUT SQUASH SOUP

INGREDIENTS:

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

 DIRECTIONS:

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.

 

Per Serving: 305 calories; 6.8 g fat;

 59.7 g carbohydrates; 6.9 g protein; 

21 mg cholesterol; 1151 mg sodium.