mmmmmmmmmmmm. Thats pretty much all I have to say about this one.

OK, not really. But to be real, this soup is super dreamy and delicious. Easy to make, pairs perfectly with a vegan grilled cheese or is a great light meal that’ll make you feel full and satisfied after. The coconut milk ads the perfect level of creaminess with the ginger adding that little bit of spice.

This is my go-to soup when on a cleanse, or if I need something really fast and easy to meal prep.

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Serves 4

The Method:

  1. In a stock pot over medium high heat add the onion and 1/4 cup of the veggie broth. Stir well and cook for about 2 minutes,

  2. Add garlic and ginger, cook for another minute.

  3. Add squash, carrots, turmeric, salt and pepper. Stir well for about 3 minutes.

  4. Add coconut milk and veggie broth.

  5. Cover and cook for about 20 minutes or until squash is fork tender.

  6. Add soup to blender and blend until super smooth.

  7. Top with desired toppings and enjoy!

The Goods:

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 1 inch cube ginger, peeled and minced

  • 1 large butternut squash, peeled, seeded and chopped

  • 6 large heriloom carrots, chopped

  • 2 tbsp turmeric

  • 1 tsp salt - more to taste

  • 1 tsp pepper

  • 1 can coconut milk

  • 6 cups veggie broth 

Toppings:

  • Pea Shoots

  • Carrots

  • Hemp Seeds


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