CURRIED CARROT BUTTERNUT SQUASH SOUP

My kitchen smelled so delicious while this was cooking. It’s easy, super healthy, and looks so beautiful. I hope you’ll make this!

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1 Tablespoon Coconut Oil (thick kind)

1 Tablespoon Ghee

1 Cup Yellow Onion (chopped)

2 Tablespoons of fresh Ginger (chopped)

1 Teaspoon Curry

1 Teaspoon Tumeric

1 Cup Carrots (peeled and chopped)

3 Cups Butternut Squash (peeled and chopped)

2 Cups Vegetable Broth

1 Can (13.5oz) Coconut Milk

¼ Cup Apple Cider Vinegar

Freshly ground pepper

Kosher Salt

 

In a large soup pot saute Onions, Ginger, and herbs on medium heat in coconut oil and ghee until soft, approximately 5 minutes.

 

Add Carrots and Butternut Squash and sauté another 5 to 10 minutes

 

Add Vegetable broth and Coconut Milk and bring to a boil, reduce heat and cover until vegetables are soft, approximately 15 to 20 minutes.

 

Turn heat off and add Apple Cider Vinegar. Stir. Leave cover off and let soup cool.

 

When soup is cool put in blender or use a hand blender to make smooth. 

 

Taste for seasoning. If it needs salt and pepper add to taste.

 

 

 

CHOCOLATE SMOOTHIE

CHOCOLATE SMOOTHIE

1 Avocado (flesh taken out)

2 Medjool dates, pitted

2 Tablespoon raw cacao powder

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 cup chocolate or plain coconut water

1 ½ cups ice cubes

 

Blend all thoroughly in blender. Could add whey protein powder if you like. Add some water if too thick.

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