Ginger Squash Carrot Soup
(serves 6 or 2 with leftovers)
Ingredients:
1 Squash of your choice
5 - 7 Carrots
2 pieces of Celery
4 Potatoes
1/2 Sweet Potato (optional)
1 Onion
3 - 4 cloves of Garlic
2 Apples (peeled and chopped)
3 - 4 cups of Vegetable stock
2 Tbs minced raw ginger
1/2 can of Coconut Milk
Cumin, tumeric, curry powder, some cayenne pepper, and salt to taste.
Instructions:
Cook onions and garlic until soft (in a pot), then add veg stock, carrots (sliced), celery (chopped), potatoes, squash and let simmer until veggies are soft (ie:cooked).Once ready, then add spices. Give 'er a stir and pour all ingredients into a blender of food processor. Puree the soup. Return ingredients to pot and add the coconut milk. Then take peeled and chopped apples, puree them in a blender or food processor and add to soup. Congratulations, you're done. Give the soup 5 mins for flavors to marry and serve.






