Ginger Curry Carrot & Squash Soup

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

Entree

American

Yield: 4

Author: Alisha Vavilakolanu

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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

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

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

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