Roasted Butternut, Carrot, and Ginger Soup

A creamy, warming soup, rich with color and spice to brighten up a gloomy winter day. Enjoy with a slice of freshly baked bread! This recipe was featured at a recent soup-making class at our Redmond location. Be sure to check out our events page for other upcoming classes!

Ingredients:

• 2 Tbl coconut oil, liquid or melted solid
• 1 butternut squash, seeds removed, peeled, chunked
• 5 medium orange carrots, quartered
• 1 yellow onion, peeled and chopped
• 3 whole garlic cloves, peeled
•  ½ tsp ground black pepper
• 2 tsp ground ginger
• 1 tsp ground clove
• 4 cups chicken broth
• 1 can coconut milk (13.5 oz)
• 1 Tbl fresh ginger root, peeled and grated
• Garnish: crème fraiche, pepitas, cilantro

Method:

Serves 4-6.

Preheat oven to 375F.

Line two baking sheets with tin foil or a silicone baking mat and set aside. Mix melted coconut oil with ½ tsp. black pepper, 2 tsp ground ginger, and 1 tsp ground clove. Toss the squash, carrots, onion and garlic cloves with the oil blend in a large bowl. Place on a lined baking sheets and roast in the oven for 45-60 minutes or until the veggies are fork tender. Once the vegetables are done take them out of the oven and allow them to cool slightly to avoid burning yourself when you start using the immersion blender in the next step.

Add the roasted vegetable mixture to a large soup pot. Before putting on the heat add the can of coconut milk and using an immersion blender blend the soup until creamy. Add chicken stock as needed to make the blend smooth. Once the blend is smooth add the remaining chicken broth and freshly grated ginger and simmer on low for 20 minutes to allow the flavors to combine.

Garnish with a circular drizzle of crème fraiche, pepitas and fresh chopped cilantro.

Notes: Chaokoh coconut milk is my favorite brand. The step to add only a small amount of liquid at first results in a faster and more even blend for the soup.