Recipe: Ginger & Carrot Soup

When the cold sets in there is nothing better than warming up with a steaming bowl of soup! Try this nutrient packed, TLS-friendly recipe for dinner this week.

Prep Time: 15 mins
Cook Time: 1.3 hours
Serves: 6


×          3 Tbsp. fresh ginger, diced
×          1 cup butternut squash, cubed
×          2  tsp. extra-virgin olive oil
×          4 large carrots, chopped
×          1 medium white onions, chopped
×          2 cups low-sodium vegetable broth
×          1 clove garlic, chopped
×          2 tsp. chives, chopped
×          1 medium apple, chopped
×          1 medium pear, chopped
×          2 cups coconut milk, light
×          2 dashes sea salt to taste
×          Fresh coriander to garish


1.       In a 2-quart stockpot, heat oil over medium heat. Sauté carrots and onions until softened.
2.       Add the garlic, ginger, squash, pear and apple; sauté until fragrant.
3.       Add broth and salt. Reduce heat to medium-low. Simmer, covered for 45 minutes or until vegetables are tender.
4.       Pulse mixture in a blender until smooth. Add coconut milk and salt to taste.
5.       Garnish with chives and coriander.