Carrot Ginger Soup

By scottnjennie

Ingredients

• two tablespoons olive oil
• one small to medium sized onion, diced
• two cloves of garlic, minced
• one to two tablespoons of freshly minced ginger
• 1 teaspoon cinnamon
• two tablespoons of vegetable or chicken bouillon (if using paste)
• one small, pre-roasted butternut squash, chopped and pureed with water
• bunch of carrots (about 6, precooked, diced and pureed with water)
• one can of coconut milk
• salt and freshly cracked pepper to taste
• cayenne pepper?

Preparation

Step 1

Add onion, garlic, ginger, cinnamon and salt to a warm, oiled soup pot on medium low heat. Once mixed, add a splash of water, bullion and stir well, coating onion. Add pureed squash, carrot and coconut milk. Cover pot and let heat up, stirring occasionally. You may add more water, depending on how thin or thick you prefer this soup. Garnish with cracked pepper or cayenne pepper for a kick.