Morgan’s Post: Carrot Ginger Soup

As it starts to get colder out I always crave soup or something warm. This carrot ginger soup is perfect for those chilly days when you just can’t get warm enough. After making this, I have to say I have a new favorite soup, the ginger gives it a nice kick and the butternut squash gives it a creamy consistency. Ginger is great for aiding in digestion and carrots are rich in vitamin A (which not only promotes good vision, but also healthy skin and teeth). The butternut squash is high in potassium (it actually has more than a banana!), Vitamin E, and has a good dose of fiber. I hope you enjoy the recipe as much as I did and feel free to tweak it. I think I might try making it with pumpkin rather than squash next time just to see the difference and possibly add a little nutmeg!


  • 5 Medium carrots
  • 1 Small yellow onion
  • 1 medium piece of ginger
  • ½ butternut squash (I cooked and saved the other half for dinner later in the week)
  • 1 cup vegetable stock
  • ½ cup almond milk
  • 1 tablespoon dairy free and soy free butter (you can use regular butter or any form of your choosing this is just what I had in my refrigerator)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon of cinnamon (3/4 for soup and ¼ for sprinkling over top)
  • 1 tablespoon of brown sugar and enough to sprinkle over the squash and carrots
  • Olive oil and Maple syrup to drizzle over carrots and squash



  1. Set the oven to 400 F.
  2. Peel the carrots and cut off the tops.
  3. Cut the butternut squash in half and remove the seeds.
  4. Cut the onion and ginger into smaller pieces so that they will roast faster and blend easier.
  5. Place the carrots, ginger, and onion on one baking sheet and the butternut squash on the other.
  6. Lightly drizzle olive oil and maple syrup over the carrots and butternut squash and sprinkle with cinnamon.
  7. Cook the carrots for 30 minutes and the butternut squash for 1 hour.
  8. Take them out of the oven and let cool down slightly, you can chop the carrots into smaller pieces and scoop the butternut squash out of its peel.
  9. Place the carrots, ginger, and onions in a blender with the 1 cup of vegetable stock and the salt, pepper, and cinnamon. Blend till smooth or desired consistency. ( I did this separate from the butternut squash only because my blender was not big enough).
  10. Poor into a medium sized pot and let simmer.
  11. Blend the butternut squash and almond milk together until smooth and then poor into the pot.
  12. Let simmer for 20 minutes covered, stiring occasionally.
  13. Serve in a bowl sprinkle cinnamon, and enjoy!

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