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Recipe Carrot and Ginger Soup (Soup)

Home Cooking Recipes
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Required Ingredients:

  • 1/2 medium butternut squash
  • 2 tablespoons olive oil
  • 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
  • 4 cups water
  • salt and pepper to taste
  • 1 pinch ground cinnamon
  • 1/4 cup heavy cream (optional)

Preparing/Cooking:

  • 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.
  • Discard skin.
  • Heat olive oil in a large saucepan or soup pot over medium heat.
  • Add chopped onion and garlic, and cook, stirring until onion is translucent.
  • Pour in the water, and add squash, carrots and ginger.
  • Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
  • Puree the mixture in the blender, or using an immersion blender.
  • Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup.
  • Return soup to the pan, and heat through.
  • Season with salt, pepper and cinnamon.
  • Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.
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