Carrots And Squash Ready To Go.
This soup combines a little bit of everything I like in a simple manner and turns them into something wonderful. This soup is easy to make, can be easily reheated the next day as left overs and can also be frozen for a later time. I do not have any nutritional information on this recipe but as you can see by the ingredients, there is nothing bad for you in and whatever fat does occur is coming from the olive oil which is good for you anyways. This is the perfect soup to enjoy as the weather gets colder and even better it is 100% vegan 🙂
Carrot Ginger Squash Soup.
Ingredients:
– 1/2 Onion, Chopped.
– 1 Tablespoon Fresh Grated Ginger.
– 1 Clove Garlic, Minced.
– 1 Teaspoon Of Olive Oil.
– 1 1/2 Cups Vegetable Broth.
– 1 Cup Frozen Butternut Squash Cubes.
– 1 Cup Frozen Carrot Slices.
Directions:
– Saute The Onion, Ginger And Garlic In The Olive Oil For 3 Minutes In A Medium Pot.
– Add The Vegetable Broth, Frozen Squash Cubes And Frozen Carrot Slices.
– Bring To A Boil And Simmer For 5 Minutes.
– Using A Hand Blender/Food Processor Blend Until Smooth, If You Want To Make It Thinner Add More Broth.
– Season With Salt And Pepper, Serve Immediately With Whole Grain Crackers.
VeggieFitness 