Saturday, 11 January 2014

Winter squash and carrot soup

January always seems so dark and long to me. The "January blahs" take their toll emotionally, and physically, most people find their bodies feeling a little sore and achy, and their spirits a little dampened.

Don't fret though, help is on the way ;)

This delicious squash and carrot soup is very nutritious and amazingly full of anti-inflammatory, soothing yumminess. I've added turmeric for both a beautiful sunshine colour (which really does help to cheer things up) and for it's great health properties. Butternut squash is rich in antioxidants, FULL of beta-carotene, and is a great source of fibre, potassium, and B6.
We all know how great carrots are for you, and as they share a lot of the same health characteristics as butternut squash, these two pair up to become a power house that is great for your skin, bones and teeth, heart, eyesight, and helps to prevent cancer and inflammation throughout the body.

With all these great benefits, wonderful flavour and texture, minimal cost of ingredients, and it's sheer ease of preparation, this soup will defiantly become a favourite.

Winter Squash and Carrot Soup:

2 tbsp coconut oil
1 med butternut squash, peeled, seeds removed, and diced
5-6 med carrots, peeled and diced
1 yellow onion, diced
1 stalk celery, diced
1 bay leaf
1 tsp turmeric
1/2 tsp dried thyme or 1 lg sprig fresh thyme
1/2 can organic coconut milk
2 cups veg stock
2 cups water

  • Sweat all diced vegetables in the coconut oil on medium heat for about five minutes. 
  • Add turmeric and continue to cook for 1-2 minutes
  • Add remaining ingredients to the pot and bring to low boil
  • Once boiling, reduce heat to medium and simmer for approximately 30 mins or until all vegetables are tender
  • Remove Bay leaf and sprig of thyme (I like to leave them whole for ease)
  • Blend soup with regular blender or stick blender until very smooth
  • Season with salt and pepper

I served mine with a few toasted sunflower seeds, but you could use croutons, coconut cream, fresh herbs, or nothing at all. This dish is a great appetizer soup or perfectly lovely all by its self. It is vegan, Paleo, GFCF, and SCD friendly. It also reheats and freezes really well.

I hope you take the time to do a little something for yourself and whip up a tasty bowl of sunshine to brighten your day. You might find those January blahs aren't so bad after all.

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  1. Sounds amazing and looks gorgeous. I will definitely give it a try.

    1. Thanks Jan! I'd love to hear what you think of it.