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.
- 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
- Preheat oven to 350 degrees
- On a cookie sheet, place the cut squash cut-side up and bake until soft (about 50 minutes)
- When done, remove from oven and allow to cool and scoop flesh out. Discard skin
- In a large pot, heat oil and cook onions and garlic until translucent.
- Pour in water and add squash, carrots, and ginger.
- Bring to a boil and cook for at least 2o minutes or until veggies are tender
- Using a blender, puree the soup until smooth.
- Stir in Cinnamon, salt and pepper, to taste.
Main inspiration from Allrecipes.com