Carrot and Ginger soup

Time for the second recipe of this year’s soup season!

I definitely owe the inspiration for this recipe to my cousin Jen. After meeting up with her Toronto last weekend, she mentioned that she was going to make a carrot and ginger soup. I’ll admit that this definitely appealed to me and I decided to copy her suggestion.

After a quick glance around the web, I realized that most of the recipes for carrot and ginger soup were pretty much the same so I decided to do a bit of a recipe mash-up.

The end result was a delicious soul-warming soup that hit the proverbial spot.  The mix of spicy ginger and fragrant cinnamon definitely conjure feelings of Fall.  Paired with crusty bread, this soup makes a great meal.  The  recipe makes about 6 healthy sized portions which cost about $1.56 each.

Recipe Below

  • 1/2 medium butternut squash, sliced lengthwise and seeded
  • 2 T Olive Oil
  • 1 Onion, diced
  • 1 Pound Carrots, peeled and and grated
  • 3 cloves garlic, peeled and crushed
  • 1 (2 inch piece) fresh ginger, peeled and sliced thinly
  • 4 cups water
  • salt and pepper to taste
  • 1 pinch ground cinnamon
  1. Preheat oven to 350 degrees
  2. On a cookie sheet, place the cut squash cut-side up and bake until soft (about 50 minutes)
  3. When done, remove from oven and allow to cool and scoop flesh out. Discard skin
  4. In a large pot, heat oil and cook onions and garlic until translucent.
  5. Pour in water and add squash, carrots, and ginger.
  6. Bring to a boil and cook for at least 2o minutes or until veggies are tender
  7. Using a blender, puree the soup until smooth.
  8. Stir in Cinnamon, salt and pepper, to taste.
  9. Enjoy!

Main inspiration from


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