Butternut Squash, Carrot & Cilantro Soup

This easy fall time soup is packed full of immune-boosting ingredients like ginger, turmeric, and garlic. It’s a deliciously hearty and warming soup that’s so easy to make and you can make it totally vegan if you want, and it’s naturally gluten-free.

Ingredients:

Serves 4-6 big bowls 

• 2 small red onions 

• 1 lb of carrots peeled and chopped 

• 1 butternut squash cubed 

• 4 stalks of celery chopped

• 3 cloves of garlic 

• 2-inch piece of fresh ginger 

• 1-inch piece of fresh turmeric 

• 1 cup fresh chopped cilantro/ coriander 

• 1.5-liter vegetable stock (or enough to cover the vegetables by a couple of inches, use water if you run out of stock) 

• 1.5 tsp curry powder 

• 2 tbsp coconut oil or olive oil 

• Salt and pepper to season 

• Optional add of coconut milk or cream

Method: 

Chop all the vegetables into large chunks. 

Using a large pan, add the coconut or olive oil, then the onions, garlic, ginger, turmeric, and curry powder. Cook on medium heat for a couple of minutes then add all the other vegetables, cilantro, and vegetable stock. 

Bring to the boil and then turn down to simmer for about 20 minutes until the vegetables are soft. 

Leave to cool slightly then carefully add to a blender and blend until you have a smooth soup. 

I like to serve mine with a drizzle of coconut milk and also if you had some chili oil to add an extra kick that would go very well too. 

You can also add a knob of butter when cooking the vegetables and use some cream at the end instead of coconut milk if you’re not vegan or dairy free.