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Roasted Squash & Carrot Soup




Source of Recipe


Tea Cozy


List of Ingredients




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

Recipe



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.