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 www.ordinaryvegetarian.com
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This hearty soup is no appetizer! Serve with a simple salad and a slice of good, crusty bread.
Originally Submitted
10/8/2010
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