When I found this soup recipe by The Glowing Fridge I was immediately in love. I had been on the hunt for carrot soup (carrots are a favorite at my house) after a long discussion with my grandmother (ok a complaint really), that neither one of us could seem to ever find a really good carrot soup in the grocery store these days. There seem to be squash soups and tomato soups galore but we wanted something with a bit more to it.
This soup is creamy, warm and just the perfect fall soup. You can easily add more onion or garlic if you like your soups a bit more savory and add more apple or even try a sweet potato if you want to increase the sweetness just a touch. But my all-time favorite thing to increase is the ginger. I like the little heat that is brought with more ginger to the end of your palette. I encourage you to play around with this recipe and really make it your own.
- 1/2 cup low-sodium vegetable broth, or water (for sautéing)
- 1/2 white onion, chopped (or sometimes I like to use a shallot instead)
- 2 cloves garlic, minced
- 2-3 medium-sized carrots, chopped
- 1 apple, chopped
- 2 tablespoons fresh ginger, minced ( I tend to like extra ginger in my soup)
- 1 small butternut squash, peeled and chopped
- 1 teaspoon sea salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cinnamon
- black pepper, to taste
- 4 cups low-sodium vegetable broth
- 1/2 cup unsweetened milk of your choice (I used oat milk)
- fresh juice from 1/2 lemon
- 2 tablespoons honey
- In a soup pot, heat the veggie broth (or water) on medium-high heat. Sauté the onion and garlic for 2-3 minutes.
- Add in the carrots, apple and ginger. Cook for about 5 minutes.
- Add in the butternut squash, sea salt, turmeric, thyme, cinnamon and pepper. Mix well and cook for another 5 minutes.
- Pour in the vegetable broth and milk. Bring to a boil then reduce heat and cover. Simmer for about 20 minutes, or until all vegetables are soft.
- Turn off heat and stir in the fresh lemon juice and honey.
- Using an immersion blender or food processor pureé the soup until smooth and creamy. You can also use a regular blender but be careful! Be sure to let out the hot air from the top to prevent a soup explosion.
- Taste test and add more salt or extra spices as needed.
- Serve immediately. Garnish with fresh apple, raisins, hemp seeds, pumpkin seeds or pecans!
- Refrigerate for up to 3 days. Freezes well.