Carrot and Butternut Squash Cocounut Curry Soup (vegan frien

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