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Ginger Carrot and Squash Soup

A light and tasty first course or by itself.

1 1/2 t. coriander seeds

1/2 t. yellow mustard seeds

2 T. oil

2 c. diced onions

1 heaping T. diced fresh ginger

1/2 t. turmeric

1/2 t. curry powder

1 pound organic carrots peeled and coarsely chopped

1 acorn squash, peeled, seeded and coarsely chopped (1 pound)

1 t. lime zest

1 T. lime juice

6 c. vegetable or chicken stock

1/2 c. coconut milk with coconut cream mixed in

Salt and pepper to taste

1/2 c. fresh flat leafed parsley

Dry roast the coriander and mustard seeds separately and cool. Place in a spic mill and grind fine.

Heat oil in large pot and fry onions for 10 minutes or till golden. Season with salt and pepper.

Add ginger, turmeric, toasted seeds, curry powder and stir 1 minute.

Add carrots, squash and lime zest and cover and cook 5 minutes stirring frequently.

Add stock and bring to boil. Reduce heat, cover and simmer for 30 minutes or until vegetables are soft.

Cool Slightly.

Puree soup in batches until smooth. Return to pot and stir in coconut milk and lime juice and season with salt and pepper. Sprinkle with parsley. Serves 6.

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