Gluten-Free, Vegan, Serves 4
- 1 red onion minced
- 4 garlic cloves minced
- 1 inch ginger grated
- 1-2 Tbsp red curry paste
- 6 large carrots diced
- 1 lime juiced
- 2 cups Butternut Squash diced
- 1 1/2 cups coconut milk
- 2 Tbsp Cashew Butter
Directions:
In a large soup pot, heat up 1 Tbsp of olive oil. Saute the onions for 1-2 minutes and add in the ginger and garlic. Continue to cook for another minute. Add the carrots, squash, milk, butter, paste, and 1 1/2 cups of water. Stir everything together and bring to a simmer for 20 minutes or until vegetables are tender. Using a blender, puree the soup and add the final ingredients. Top optionally with roasted squash and peppers.