Roasted Squash & Carrot Soup

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Roasted Squash & Carrot Soup

 

1 Tbsp ground coriander

1 Tbsp ground cumin seed

¼ tsp cayenne pepper (optional)

½ Tbsp marjoram

3 large carrots, peeled and cut into chunks

½ medium butternut squash, peeled, seeded and cut into small chunks

2 Tbsp sunflower or safflower oil

1 large onion, diced

3 cloves garlic, crushed

5-6 cups vegetable stock (reserve 1 cup)

1 Tbsp Bragg's liquid aminos

sea salt and pepper to taste

 

Preheat oven to 375 F.

Toast spices and marjoram in a hot pan on the stove until they become

fragrant.

Toss carrots and squash in 1 Tbsp of the sunflower oil, spread evenly on a

baking sheet and roast for 30 minutes in preheated oven, until they soften

and start to turn golden. Remove from heat.

While veggies are roasting, heat remaining oil in a soup pot. Add onions

and garlic and cook until soft and translucent. Add toasted spices, stir to

coat the onions and cook 2-3 minutes.

Add roasted veggies, stir to blend with onion mixture, then add 5 cups of

soup stock. Boil, reduce heat and simmer 20 minutes. Remove from heat,

blend smooth in a food processor, and then return to stovetop. Add reserved

stock if too thick , season with liquid aminos, sea salt and pepper and

serve garnished with fresh cilantro.

 

" I send you love and good dishes --- from my house to yours! "