Soup Recipes
Carrot Ginger SoupButternut Squash Soup
Carrot Ginger Soup (serves 6-8)
Ingredients:
1 1/2 pounds carrots, chopped1 zucchini, chopped
1 large yellow onion, chopped
3 garlic cloves
1 Tablespoon raw ginger, grated or chopped
4 cups water
Seasoning: cumin, cinnamon, and onion powder to taste.
Method:
Heat 1/2 cup water to a simmer over medium-high heat. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally. Stir in ginger, carrots, zucchini, seasoning and remaining water and heat to a boil. Reduce to a simmer, cover and cook 20-30 minutes or until vegetables are tender. In batches, carefully puree in a blender. Add water if needed to thin to desired consistency.
Butternut Squash Soup (Serves 2-4)
Ingredients:
1 large butternut squash, peeled, seeded and chopped2 zucchini, chopped, chopped
1 large yellow onion, chopped
3 garlic cloves
1 Tablespoon raw ginger, grated or chopped
4 cups water
Seasoning: cinnamon, black pepper, and onion powder to taste.
Method:
Heat 1/2 cup water to a simmer over medium-high heat. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally. Stir in ginger, squash, zucchini, seasoning and remaining water and heat to a boil. Reduce to a simmer, cover and cook 20-30 minutes or until vegetables are tender. In batches, carefully puree in a blender. Add water if needed to thin to desired consistency.