Carrot and Ginger Soup

Carrot and Ginger Soup
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  • ½ medium butternut squash
  • 2 tablespoons olive oil
  • ¼ cup heavy cream (optional)
  • 1 onion, diced
  • 1 pound carrots - peeled and diced
  • 3 cloves garlic, crushed or to taste
  • 1 (2 inch) piece fresh ginger, peeled and thinly sliced
  • + 3 more ingredients
    • 4 cups water
    • salt and pepper to taste
    • 1 pinch ground cinnamon

1. Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Disc...

View full recipe at SpringPad


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