Beta-carotene rich, ginger-infused squash and carrot soup that is hearty and creamy thanks to coconut milk. A great starter and way to get your veggies in during quarantine.

• 600 Grams butternut Squash
• 5 carrots, peeled. I used 3 large and 2 medium carrots (More squash can be subbed in instead, or squash can be subbed with carrots for all carrot or all squash soup)
• 1x 950ml carton vegetable broth or chicken broth
• 2 cans coconut milk full fat
• Gingerroot finely minced, 2.5-4.5tbsp
• 1 white Onion chopped
• one minced clove of garlic or a pinch of Garlic powder
• 1 1/3 tsp sweet paprika
• 2/3 tsp Coriander ground
• 1/2 tsp Cumin
• Pinch red pepper flakes

1. Melt coconut oil or butter flavor coconut oil. Sauté onion for a few mins til translucent. Add the garlic and ginger and saute til fragrant about 1min,stirring often to avoid burning.add chopped carrot and saute 1 minute.
2. add squash and coconut milk and all spices and herbs,mix.
3. if the veg isnt covered entirely in liquid add a generous dash of water.
4. bring to boil then reduce heat to medium.
5. cook for about 27-35minutes until both veggies are very tender, if needed add a splash of water.
6. adjust seasoning to taste and if you like it thinner mix in a splash if water and cook a minute longer.
7. Puree with Immersion blender or cool and transfer to blender.

Top with pomegranate airils or pepitas (roasted pumpkin seeds) or toasted sesame seeds.