Curried Butternut Squash and Carrot Soup
This soup is incredible year round.
Servings: 10 people
Ingredients
To Roast
- 2 cups carrots chopped
- 1 large butternut squash peeled and diced
- 1 small head of cauliflower chopped
- 2 tbsp avocado or olive oil
- 1 tbsp curry powder
- 1 tsp kosher or sea salt
For Broth:
- 1 15oz can full fat coconut milk
- 3 cup stock or water
- 2 tbsp white miso paste
- 2 tbsp tahini
- 2 tbsp curry powder
- 1 inch fresh ginger minced
- 1 tsp kosher or sea salt
- 1 tsp turmeric
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400 degrees F. Coat veggies in avocado oil, curry powder, and salt. Roast for 45 minutes.
- In a high powdered blender, blend all ingredients for broth until ginger is completely desiccated.
- Once veggies are done roasting, carefully add them to the high powdered blender. Blend with the lid open and a towel placed over the top. You may need to do this in multiple steps. If so, add some of the soup to a soup pot after the first blend and leave some of the liquid behind. Blend the remaining veggies in with the liquid. Add to soup pot and stir together.
- Adjust spices and seasonings to taste.
- Optional: top with coconut cream or Greek yogurt and some roasted pepitas for a crunch!