Creamy Roasted Butternut Carrot Soup

4 Large Carrots, peeled, sliced large diagonal

1 Butternut Squash cut in half lengthwise peeled and seeded, chop into quarters

4 ~ 5 Homemade Veggie Broth

1 Orange juiced

img_81132 Cloves Garlic minced

1/2 Shallot

Chunk of Ginger, finely minced

1 Can Coconut Milk

Coconut Oil

1/2 Tbs. Fresh Thyme

Prepare veggies and stock,
To Roast carrots and squash spread evenly on a large cookie sheet and coat with a little EVOO evenly with your hands, roast for approx. 30 minutes at 450 degrees, test with a fork for doneness don’t overcook.  Sauté shallot and garlic in soup pot, in 2 tbs. Coconut oil, add the veggies, 4 cups of veggie stock and blend with a hand blender in soup pan, add thyme and juice of the orange, as it cooks approximately 10 minutes, you may find you’ll be adding more stock to keep the consistency not too thick.

It’s actually an easy recipe, that’s full of Vitamin C, and so good for you.  Served with Black Rice covered with Miyoko’s Kitchen butter and garlic, roasted beets, steamed broccolli with the garlic butter.  Garlic Bread to dip in it! Eat lots of plants so healthy for you!  This was on a Saturday night and the boys were swarming my kitchen for food, they are out on Thanksgiving Break.  A perfect recipe to add to your Thanksgiving table.  Enjoy! <3


Leave a Comment