Name: Ginger Curry Carrot & Squash Soup (Vegan, Gluten-Free, Nut-Free)
Cook time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups carrots, peeled and cubed; 1 cup butternut squash, peeled, seeded and cubed; 1/2 large white onion, coarsely chopped; 2 cloves garlic, minced; 6 tbsp olive oil; 1 1/2 tsp ground ginger; 1 1/2 tsp curry powder; 4 cups vegetable broth; salt and pepper, to taste

Vegan, Gluten-Free, Dairy-Free, Nut-Free

Entree

American

Yield: 4

Author: Alisha Vavilakolanu

Ginger Curry Carrot & Squash Soup (Vegan, Gluten-Free, Nut-Free)

Cook time: 30 MinTotal time: 30 Min

Ingredients

2 cups carrots, peeled and cubed
1 cup butternut squash, peeled, seeded and cubed
1/2 large white onion, coarsely chopped
2 cloves garlic, minced
6 tbsp olive oil
1 1/2 tsp ground ginger
1 1/2 tsp curry powder
4 cups vegetable broth
salt and pepper, to taste

Instructions

Preheat the oven to 400 degrees Fahrenheit.
In a large bowl, combine carrots, squash, onion, garlic, oil, ginger and curry powder. Toss to coat.
Transfer to a parchment-lined baking sheet. Bake at 400 degrees for 30 minutes.
Add roasted vegetables, salt, pepper and vegetable broth to a high-speed blender. Blend until smooth and creamy.
Serve warm with bread or croutons.

https://thelishlife.com/blog/ginger-curry-carrot-squash-soup