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Creamy Butternut, Carrot and Ginger Soup

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Creamy Butternut, Carrot and Ginger Soup

May 5, 2020

By Kaylee Gottschalk

Creamy Butternut Carrot and Ginger Soup kaylee's eatery
Creamy Butternut Carrot and Ginger Soup kaylee’s eatery

Winter is coming…

I think we can all use a little comfort right now so I would love to share with you my super simple nutritious immune boosting soup. I learnt a pretty cool technique to make your soups creamy yet healthy, just add some potato instead of extra butter/cream.

Creamy Butternut Carrot and Ginger Soup kaylee's eatery
Creamy Butternut Carrot and Ginger Soup kaylee’s eatery

Ingredients:

  • 3 tbsp       olive oil
  • 1                large white onion (diced)
  • 2                garlic cloves (minced)
  • 1 tsp         salt
  • 500g         carrots (roughly chopped)
  • 500g         butternut (roughly chopped) – Be sure to cut butternut and carrots around the same size
  • 1                medium potato diced
  • 6-8            cups homemade or store-bought vegetable stock
  • 1 tbsp       lemon juice
  • ½ tbsp      grated ginger

Method:

  • In a large soup pot, heat oil.
  • Add onion and salt. Sweat the onion until soft and fragrant.
  • Add garlic and cook for 2 more minutes.
  • Add chopped carrots and butternut to the pot, cover, and cook for about 10 mins until slightly softened. Stirring frequently.
  • Add stock and bring to a boil.
  • Lower the heat to a simmer with the lid off. Cook the veggies until very soft, around 30 minutes.
  • Add fresh ginger and puree the soup with an immersion blender or in a regular blender.
  • Add more stock if you want to achieve your desired consistency.
  • Return soup to pot and season with lemon juice and a pinch of salt.
  • Add carrot chips for extra crunch and a bit of coconut milk or olive oil.
Creamy Butternut Carrot and Ginger Soup kaylee's eatery
Creamy Butternut Carrot and Ginger Soup kaylee’s eatery

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