Carrot Ginger Soup
Prep:
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Cook:
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Ingredients
½ butternut squash (chopped)
1 pound carrots, peeled and chopped
garlic cloves
1 onion, chopped
15 thin slices ginger, peeled
2 cups water
salt to taste
pepper to taste
touch of cinnamon
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½ butternut squash (chopped)
454 grams carrots, peeled and chopped
garlic cloves
1 onion, chopped
15 thin slices ginger, peeled
470 ml water
salt to taste
pepper to taste
touch of cinnamon
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Instructions
- In a large pot, sauté a few cloves of garlic and a chopped onion in olive oil
- Add 2 cups (470 ml) water and butternut squash (chopped).
- While this is cooking, add carrots and fresh ginger.
- Add salt to taste, some pepper, and a few shakes of cinnamon (no more).
- Allow to cook for at least twenty minutes.
- Blend the entire mixture in a food processor or blender until smooth.
- If necessary, add some boiled water while blending to get the desired consistency, but be careful not to use too much water.
- This soup is a purée: a thick and creamy soup.
- Add a dab of butter to the bowl if you like, and mix before serving.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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