Carrot and Ginger Soup

Carrot and Ginger Soup
Photo by allrecipes.com

Ingredients

  • 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

Comments


Best Wine Deals

  • $24.99
    17% off
    Chateau Ste. Michelle Canoe Ridge Estate Cabernet Sauvignon Cabernet Sauvignon Merlot Syrah United States Washington Columbia Valley Chateau Ste. Michelle United States
    Chateau Ste. Michelle Canoe Ridge Estate Cabernet Sauvignon Cabernet Sauvignon Merlot Syrah United States Washington Columbia Valley Chateau Ste. Michelle United States 2008
  • $15.96
    20% off
    Alpha Estate Sauvignon Blanc
    Alpha Estate Sauvignon Blanc 2012
See More Deals





Snooth Media Network