Carrot and ginger has to be one of the best flavor combos out there. Maybe it’s because they’re both roots? Who knows!
I decided to throw in some butternut squash to give this soup a more hearty flavor. If you don’t have butternut squash, feel free to skip it and add in some more carrots instead.
An awesome thing about this recipe is that carrots are cheap, onions are cheap, and there are only 8 ingredients (including salt, pepper, and water). It couldn’t get much simpler or easier. It’s also vegetarian, vegan, and gluten-free. With the natural sweetness of the carrots and squash, it’s a definite crowd pleaser.
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1/2 tablespoon ginger powder
- Dash of sea salt
- Dash of pepper
- 5 medium carrots
- 1 1/2 cups butternut squash puree
- 4 cups of water
- Chop the onions and carrots into small pieces (it doesn't have to be exact, they're going to get blended anyway).
- Add the olive oil to large saucepan, heat on medium.
- Once the oil is hot, add onion, ginger powder, sea salt, and pepper.
- Cook until the onion softens and the spices become fragrant, stirring to prevent burning.
- Add the carrots and butternut squash puree.
- Pour water over ingredients to cover (you may need more or less water depending on the size of your carrots and onion).
- Bring to a boil, reduce heat then cover.
- Cook for about 25-30 minutes, stirring once every 5 minutes, until the carrots are soft.
- Let cool.
- Blend with blender, food processor, or immersion blender.
- Serve hot.
How do you feel about the new recipe format? If you haven’t yet, check out my post about Yummly!
With Thanksgiving right around the corner it’s nice to have a recipe like this one in your arsenal. It’s one of my favorite soups out there. I made it this weekend and quickly realized I should have made a double batch!
Let this Carrot Ginger Butternut Squash Soup be something you look forward to eating this week.