Soup Recipes on The Plan

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Soup Recipes

Carrot Ginger Soup
Butternut Squash Soup

Carrot Ginger Soup (serves 6-8)

Ingredients:

1 1/2 pounds carrots, chopped
1 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 chopped
2 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.