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Nik’s Carrot-Ginger Soup…

…is actually a misnomer. It’s actually carrot ginger butternut squash soup, but that’s not quite as snappy, so I changed the name. So shoot me!

I posted this soup a while back and I’ve made it a few times since then, made some tweaks…not many, but a few.

The question I get asked about this soup is HOW to serve it. Keeping in mind we share this world with non-ops, I give the following advice. This is a GREAT soup for when you are serving a nice meal and having people over. For several reasons:

  1. Because it sounds fancy
  2. Because it is a slightly sweet soup, so it sets you up for a hearty, savory meal
  3. Because it’s pretty, especially if you garnish it well

I am using the original picture I posted because, try though I might, yesterday this dumb cold I’ve had all week was kicking my butt and I was tired! I was going to make another batch because I like to freeze soups for easy meals during the winter, but I just did not have it in me. Sorry guys! But I’ll give garnish suggestions after the recipe.

This particular soup is also good for newbies as I’ve snuck protein in there a few different ways and the veggies are soft boiled, then pureed. If you are the type of person who would like my Thai Waldorf Chicken Salad, you would like this soup.

So let’s get started, shall we?

Nik’s Carrot Ginger Soup

Ingredients:

1 butternut squash, peeled, roasted, and cubed
1 package of shredded carrots (or you could shred them yourself. About two cups)
1 (15 oz.) can low-sodium chicken broth
1 cup 0% fat Greek yogurt
2 tsp minced garlic
2 tsp grated ginger
2 tbsp Splenda (or to taste)
Optional: 2 scoops Any Whey Unflavored protein (seriously…I put that (BLEEP) in everything!)

Directions

In a sprayed pan, sautee the carrots and squash until the veggies are tender.

This is optional, but since originally posting, I’ve found this soup to be very tasty if you roast the veggies. Jen gives good instructions on how to do that here. If you don’t want to, proceed immediately to the next step.

Bring chicken broth to a boil, reduce heat, and add garlic and ginger.

Once that simmers to a boil add your squash and carrots. Cover and simmer about 30 minutes or so.

Add yogurt and Splenda and, using an immersion blender, blend the mixture until thoroughly pureed. If you don’t have an immersion blender, do it in batches in a traditional blender.

This soup, as you can see, comes out a very pretty orange. What I like to do is top it with a little bit of Creme Fraiche with a light dusting of cinnamon and a mint sprig. That’s when I’m being fancy. If you aren’t into that, another dollop of Greek yogurt with the mint sprig works fine too.

Now…if you’ll excuse me, I must go buy another box of Kleen-Ex. Enjoy the soup!

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