Oh my goodness everyone.... I have a recipe! I feel like I haven't given a legit recipe since these freezer burritos in March. Sure, there's been lots of food, but no real recipes. I was very excited to get back into the kitchen with my camera and make some soup.
This soup definitely has a spice to it, probably because of all that ginger. There's a little red pepper, too, which you can omit if you want to keep the heat level down. For those that really like it hot, I swirled some sriracha as a finishing touch.
SQUASH AND CARROT SOUP
- 1 cup soaked raw cashews
- 1 yellow onion, diced
- 1 shallot, diced
- 1 stalk green garlic, chopped
- 2 tbs coconut oil
- 2 tbs ginger, grated
- 1.5 lbs of diced butternut squash
- 8 carrots, diced
- 1 quart unsweetened coconut milk
- 1 tsp salt
- 1/4 tsp red pepper flakes
- 1 tbs curry powder
- 2 tbs lime juice
- sriracha and roasted croutons for topping
- Soak the cashews overnight or for at least 6 hours.
- Heat up a large soup pot on medium/high heat.
- Chop all the vegetables. Rough chop since we'll be blending.
- Add coconut oil to the pot and let melt.
- Add in onion, shallot, green garlic, and ginger.
- Saute for 15 minutes, stirring often as to not burn.
- Add in squash, carrots, coconut milk, and spices.
- Heat to boil.
- Turn on simmer and cook for 40 minutes.
- Let cool and add lime and soaked cashews.
- Blend with immersion blender or high powered blender (make sure cool). The blender will give you a smoother texture.
- Serve warm with croutons and sriracha!
Now, let's talk about toppings! To go on this beautiful soup, I dug into the freezer and thaw'd out a loaf of wheat bread that we forgot to eat. I cut it into cubes and sprinkled it with a little fresh rosemary and olive oil, then I baked those at 400 degrees (F) for about 20 minutes.
I made this soup the night before for E+P fire station picnic. Once it was cool, I put it in the blender and put it away. The next morning, I let it warm up in my crock pot on warm while I hit the gym. When I got back, the whole house smelled like curry, and I was ready for lunch.
Once I got home, I whipped up a salad using ingredients from my CSA basket, roasted some broccoli and croutons, and packed everything up for the party.
To go with the salad, I whipped up a simple, made up on the spot dressing that everyone loved!
Lemon Basil Avocado Dressing
- 1 1/2 ripe avocado
- Juice from 4 lemons
- 1 tbs apple cider vinegar
- 1/4 cup olive oil
Blend in a high powered blender and top salad.
The little puffy things on my plate were these tasty Indian treats stuffed with roasted potatoes and a spicy dressing. E+P saved them for me from the night before, because they're awesome people.
What's your favorite summer dish? Do you like soup when it's hot outside? Leave me a comment!