Savory Squash, Carrot, and Ginger Soup

carrot-ginger-soup Recipe
Yunhee Kim
Prep: 20 minutes; Cook: 45 minutes.


Makes 6 servings

Nutritional Information

Calories 171
Fat 6 g
Satfat 2 g
Monofat 2 g
Polyfat 1 g
Protein 7 g
Carbohydrate 26 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 445 mg
Calcium 52 mg


2 teaspoons olive oil
4 carrots, peeled and chopped
1 small white onion, peeled and chopped
1 minced garlic clove
3 tablespoons diced peeled fresh ginger
1 cup cubed peeled butternut squash
1 diced peeled apple
4 1/2 cups vegetable broth
1 1/2 teaspoons sea salt, plus more to taste
1 (12-ounce) can light coconut milk
1 diced peeled pear, for garnish
2 teaspoons minced chives, for garnish
4 slices whole-wheat bread, toasted


1. In a 2-quart stockpot, heat oil over medium heat. Sauté carrots and onions until softened. Add next 4 ingredients (through apple); sauté until fragrant.

2. Add broth and salt. Reduce heat to medium-low; simmer, covered, 45 minutes or until vegetables are tender.

3. Pulse mixture in a blender or food processor until smooth. Add coconut milk, then add salt, to taste.

4. Garnish with diced pear and chives, if desired. Serve with 1 piece of bread.


Jesús González,


January 2009
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