Creamy Curried Carrot & Butternut Squash Soup (aka Orange Crush)
This soup carries a multitude of health benefits. Fall is a time that we all think about hunkering down and laying low. Don’t let your body fall into that trap. Bulk it up to fight off the colds that we know are all coming. Be strong young jedi... This soup contains a plethora (yes, I just used that word) of anti-oxidants and “yuck” fighting vitamins and minerals. I can’t believe how much I geek out about food- but did you know that carrots not only offer betacarotene and fiber, they are also rich in Vitamins A, C, K, B8 and minerals like folate, potassium and iron? Big Deal right?!
And Butternut Squash- what a lovely vege... I mean FRUIT! That’s right. Butternut squash is a fruit, so when you combine these two orange beauties BAM 1 serving of vegetable, and 1 serving of fruit in pure deliciousness.
Okay- butternut squash is also rich with potassium, B6, folate, beta carotene, vitamin C and so much more. There is a pattern here. All of these vitamins and minerals are great defenders of the immune system, as well as your heart, liver and kidney functions. Who doesn’t want that?
The flavor adding vittles like ginger, garlic, saffron and cilantro also offer up an abundance of healthy goodness like aiding in digestion, (more vitamin C and B6), fiber, and did I mention antioxidants?
So, sip and enjoy as you build up your immunity for the indoor season.
10 carrots chopped 1 butternut squash cubed 1 med onion chopped 8 cloves garlic minced 2 TBSP fresh ginger chopped 1 bunch scallions chopped 4 stalks celery chopped 1/2 c. fresh cilantro 1/2 tsp black pepper 3 heaping TBSP curry powder 1 TBSP saffron 3 TBSP olive oil (or cooking oil of your choice- coconut would likely be awesome) 4C water (1 set aside) 1 can of coconut cream (I use the Trader Joes brand) Mint leaves for garnish
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Pour saffron into 1C of water and let steep.
Sautee onion, celery, garlic and scallions on med flame until oil has been infused and onion is translucent.
Add carrots and let cook for 3-5 minutes.
Add squash, pepper and cilantro. Stir all ingredients in the pot together and let simmer for another 3-5 minutes.
Add 4C water (Enough to cover the veggies) Make sure to add the saffron infused water first in the event that you don’t need all 4C.
Bring to a boil.
Reduce heat and let simmer uncovered for 45 minutes stirring occasionally.
Remove from heat.
Puree all contents and add back into pot.
Stir in Coconut Cream.
Ladle out and add the mint leaves for a garnish and serve immediately.