Apple A Day Wellness

Carrot Ginger Soup (DF/GF)

Carrot Ginger Soup

Prep time: 40-60 minutes

Serves: 6-8


3 Tbsps. fresh ginger, grated

1-2 lbs. fresh carrots, peeled and diced

2 Tbsps. olive oil

2 Tbsps. fresh cilantro, stems removes and chopped

1-2 cups vegetable or chicken stock

1 cup canned coconut milk

1/2 cup fresh orange juice (I add a little zest too)

1-2 tsps. brown sugar or honey

pinch each of salt, red pepper flakes, black pepper

1 clove garlic, minced (if desired)

1 cup cooked butternut squash, cubed (can use fresh or frozen in a bag but thaw first)


Heat oil in a large soup pot over medium-high heat

Saute’ the carrots, garlic, (if using) until they begin to soften, about 8 minutes, then add the ginger and cook a few minutes carefully- not too brown

Stir in the stock and squash and bring to a simmer, about 15 minutes

Remove pot from heat

Working in small batches, puree the soup in a blender -be careful! make sure to cover the blender jar OR use a stick blender right in the pot

When the mixture is smooth, return the soup to the pot and add the coconut milk, sugar or honey, spices, oj and zest

Cook stirring occasionally for 15 minutes or more

May add more stock if desired.

Garnish with fresh cilantro and serve

The Birchwood Cafe Cookbook