Creamy and hearty vegan soup made with carrots and butternut squash

This vegan carrot butternut squash soup is the perfect comfort food for chilly days. Made with wholesome ingredients like carrots, butternut squash, and aromatic spices, this creamy and hearty soup is packed with flavor. It's easy to make and is a great way to boost your vegetable intake. Serve it as an appetizer or as a main course with some crusty bread on the side. This soup is not only delicious but also nutritious, making it a great option for a healthy and satisfying meal.

Ingredients

• 2 cups carrots, peeled and diced
• 2 cups butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and cook until softened and fragrant, about 5 minutes.
3. Add the carrots, butternut squash, cumin, coriander, and ginger to the pot. Stir well to coat the vegetables with the spices.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the vegetables are tender.
5. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches until smooth. Be careful when blending hot liquids.
6. Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.
7. Simmer the soup for another 5 minutes to heat through and allow the flavors to meld.
8. Serve the soup hot, garnished with fresh chopped cilantro.

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