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Chunky Carrot and Butternut Squash Soup Recipe


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     Chunky Carrot and Butternut Squash Soup

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   6-8
Preptime   45 mins
  White wine

1 tbsp olive oil
2 cloves garlic, finely chopped
2 tsp ginger, peeled and finely chopped
1 onion, finely sliced
1/2 medium butternut squash, cubed
3 medium potatoes, diced
6 carrots, diced
2 tsp turmeric
2 tsp ground coriander
6 cups vegetable stock
1 cup coconut milk
2 tbsp chopped cilantro
salt and freshly ground pepper to taste

Heat the olive oil in a large soup pot. Saute the onion, garlic and ginger until softened.
Next add the carrots, squash and potatoes and saute for 5 - 10 minutes before adding the herbs and spices.
Pour in the stock and cook covered at a simmer for 30 minutes. It is ready once the vegetable are tender.
Blend the soup a little, but leave enough vegetables whole for a chunky soup. Stir through the coconut milk and cilantro, and season to taste. For more of my recipes visit
Serving Suggestions
This hearty soup is no appetizer! Serve with a simple salad and a slice of good, crusty bread.

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