Carrot and Butternut Squash Cocounut Curry Soup (vegan frien

becoming_a_new_me

Ingredients:
• 2-3 large carrots, chopped small
• 1 onion, chopped small
• 1 tsp fresh ginger, minced
• 1 1/2 tsp curry powder
• 2 cups Vegetable broth
• 1 Cup Unsweetened Coconut Milk
• 2 Cups Diced Butternut Squash
• sea salt, to taste
Preparation:
Simmer the carrots, squash, onions, ginger and curry powder in water for 20-25 minutes, until carrots are soft.
Allow to cool slightly, and then puree in blender, working in batches if eneded.
Return to heat and stir in coconut milk until well combined.
Season generously with sea salt, to taste.
Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.
Serves 6
77 calories
16g carbs
2g protien
6 g fiber
1 g fat

TluvK

Thank you!!!!!

mamagooskie

Thanks for sharing....I might try this recipe on the weekend.

allisshiney

Bump!

Suzzan77

Sounds delicious. Gonna try it tonight. Thanks

FishInATree

This looks amazing! Thanks for sharing, I really want to try this now!

buzzcogs

Looks yummy, I'm going to try it.

becoming_a_new_me

You're welcome all!! I sampled this both hot and cold...I have to say they are both delicious!! I'd eat it hot in the fall and winter and cold in the spring and summer

NeverGivesUp

yumm, I will eat this with the quinoa squash recipe. I guess it is a sign that I should start making myself dinner. I am huuuungry. mmmm thanks for posting!!