creamy vegetable ginger soup

Crumbled Feta


Prep time: 20 minutes
Cooking time: 30 minutes
Serves: 2

Ingredients

½ large red onion
2 cloves garlic
2 tbsp coconut oil or extra virgin olive oil
½ tsp dry thyme
¼ tsp red pepper flakes (optional)
1 inch piece ginger, chopped
½ butternut squash
2 carrots
1 sweet potato
½ cup white wine or juice from half lemon
2 cups veggie broth
1 cup canned coconut milk

for optional (but encouraged) garnish
2 tbsp coconut milk
2 tbsp greek yogurt
1 tbsp lime juice

Creamy Vegetable & Ginger Soup

This creamy soup hits the comfort spot on a cold winter day (or any day if you’re like me). Nothing in this recipe is bad for you, so feel free to consume the entire pot, or save some for lunch and show off your cooking skills to your coworkers. Feeling wild? Serve it with a side of garlic toast.

The great thing about this recipe is that you can substitute veggies pretty easily. Have some cauliflower, but don’t have squash? Throw that in there instead. Have a bunch of sweet potatoes, but no carrot or squash? Use sweet potatoes only. The options are endless!

Prep time: 20 minutes
Cooking time: 30 minutes
Serves: 2

Ingredients

½ large red onion
2 cloves garlic
2 tbsp coconut oil or extra virgin olive oil
½ tsp dry thyme
¼ tsp red pepper flakes (optional)
1 inch piece ginger, chopped
½ butternut squash
2 carrots
1 sweet potato
½ cup white wine or juice from half lemon
2 cups veggie broth
1 cup canned coconut milk

for optional (but encouraged) garnish
2 tbsp coconut milk
2 tbsp greek yogurt
1 tbsp lime juice

Directions

  1. Give the onion a rough chop. No need to be exact here since we’re going to blend this soup.
  2. Place the garlic under the blade of a chef’s knife and press down hard to smash the garlic. Remove peel.
  3. Peel squash and scoop out seeds from center.
  4. Chop squash, carrot and sweet potato in 1 inch-ish cubes.
  5. Peel and roughly chop ginger.
  6. Heat oil on medium heat in large pot. Add onion and season with salt, red pepper flakes and thyme. Toss to coat in oil.
  7. After about 2 minutes, add garlic and ginger and stir.
  8. When the onion becomes translucent, about 5 minutes, add white wine.
  9. Let the wine reduce for 5 minutes. When the wine is barely coating the bottom of the pot, add squash, potato, carrots and broth.
  10. Raise heat to med-high and bring to boil. Lower heat until it’s at a slow boil and cover.
  11. For the optional, but encouraged garnish, combine yogurt, 2 tbsp coconut milk and lime juice and whisk until well combined.
  12. When the veggies can be pierced easily with a fork (about 30 minutes) remove from heat.
  13. Add contents from pot and the coconut milk to your blender and blend until smooth. If your blender doesn’t have a built in vent, use a paper towel to cover the hole in the lid. This will prevent you from getting burnt by boiling hot soup. I’m not speaking from experience or anything. 😐
  14. Drizzle yogurt mixture on top and make fun shapes. My swirl turned into a galaxy somehow, but I like it!

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