This recipe is a celebration of nature’s bounty, combining the sweet, earthy flavours of carrots and butternut squash with the anti-inflammatory power of turmeric and ginger. Carrots are packed with beta-carotene, which converts to vitamin A for eye health and immune support, while butternut squash offers a rich dose of antioxidants and vitamin C to bolster your immune system and promote radiant skin. The addition of fresh dill not only enhances the flavor but also adds its own impressive health benefits.
Dill has been shown to support heart health, help regulate blood sugar levels, contains many anti-inflammatory antioxidants, able to reduce flatulence and bloating in the digestive tract. It is also high in dietary fibre content that improves bowel motility. Dill making it a perfect complement to the nutrient-rich carrots and squash. This soup is not just a treat for your taste buds but a gentle hug for your gut, providing a soothing, creamy texture that’s easy on the digestive system. Enjoy this nourishing bowl of soup as a comforting, health-boosting meal that warms you from the inside out.
There’s nothing more comforting than a bowl of warm, soothing soup. Let me share this recipe for Carrot and Butternut Squash Soup—a perfect dish to embrace the upcoming season.
Anti-Inflammatory Carrot and Butternut Squash Soup with Turmeric, Ginger and Dill.
Ingredients:
Serve 2-4 people
- 2 tbsp of coconut oil or virgin olive oil
- 1 shallot
- 2 medium garlics, minced
- 1 thumb ( 1 inch ) fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp turmeric
- 1/4 tsp ground cayenne pepper ( really small amount as it is spicy but stimulate digestive fluids which can help with digestion )
- 1 medium butternut squash, peeled, seeded, and cubed
- 4 large carrots, peeled and chopped
- 3 cups of hot water mixed with vegetable stock and 1 spoon of miso paste
- 1 can ( 400ml ) coconut milk
- Himalyan salt and ground black pepper, to taste
- 2 tbsp fresh Dill, chopped ( for cooking and small amount for garnish)
- Drizzle of organic double cream ( optional )
Instructions:
1. Sauté Aromatics:
In a large pot, heat the olive oil or coconut oil over medium heat. Add the chopped shallot and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
2. Add Spices:
Sprinkle in the turmeric powder, ground cumin and cayenne pepper. Stir well to coat the onion, garlic, and ginger with the spices. Cook for an additional 1-2 minutes to release the spices’ flavors.
3. Cook Vegetables:
Add the cubed butternut squash and chopped carrots to the pot. Stir to combine with the spices. Cook for 5 minutes, allowing the vegetables to slightly caramelize and absorb the flavors.
4. Simmer: 5.Blend:
Pour in the vegetable broth mixed already with miso paste, ensuring the vegetables are covered. At this point, add Dill as well. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 30-45 minutes, or until the butternut squash and carrots are tender.
5. Blend: 6. Add Coconut Milk:
Once the vegetables are soft, use the blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender. Blend until creamy and smooth.
6. Add Coconut Milk:
Stir in the coconut milk, and heat the soup gently until warmed through. Cook for another 10 minutes to bring up all the flavours together. Taste and adjust seasoning with salt and black pepper.
7. Garnish and Serve:
Ladle the soup into bowls and garnish with freshly chopped dill and drizzle a bit of double cream if you like. Serve hot, and enjoy the soothing, anti-inflammatory benefits of this nourishing soup.
Enjoy this nourishing bowl of soup as a comforting, health-boosting meal that warms you from the inside out.
Let me know how you enjoyed it.
Julia