Carrot Butternut & Ginger Soup

Carrot, Butternut & Ginger Soup: This light, flavourful carrot, butternut & ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer to use later

Total Time Prep/Total Time: 30 min.                                   Makes: 6 servings

Ingredients

1 tablespoon olive oil

1 small onion, chopped

1 garlic clove, minced

3 teaspoons minced fresh gingerroot

4 large carrots, peeled and chopped

750 g Butternut, chopped and peeled

3 cups vegetable broth

2 teaspoons grated lemon zest

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons fresh lemon juice

15g chopped & diced basil

Additional lemon zest, optional

Directions

In a Big Put, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, butternut, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest and basil.

Can you freeze Carrot Ginger Soup?

Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

Tip:

Want an extra creamy soup? Just before serving, stir in 1/2 to 1 cup of coconut milk.

Nutrition Facts

3/4 cup: 80 calories, 4g fat (1g saturated fat), 0 cholesterol, 551mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat.