Carrot Ginger Squash Soup (Anti-Inflammatory, SCD-Friendly)
By Sarah Axtell, ND • May 1, 2015
This is a regular in my house as it is SO easy and delicious. I often make it on the weekends and freeze half of it for later meals. It is anti-inflammatory due to the turmeric and ginger and SCD-friendly (adheres to the Specific Carbohydrate Diet). It is very easy to digest so great for even those with the most sensitive digestive tracts.
Carrot Ginger Squash Soup
- 1 butternut squash, peeled and cubed (I often buy Trader Joe’s pre-cut bags of butternut squash. Use 2 bags)
- 8-10 carrots, chopped
- 8 cups vegetable or chicken broth
- 2 cans coconut milk
- Dried turmeric, 1 tbsp
- Fresh ginger, ½ thumb sized piece of ginger, peeled and chopped
- Salt and pepper to taste.
Bring broth a boil. Add all ingredients to soup pot and turn to low. Simmer on low for 25 minutes or until carrots and squash are tender. Once it has cooled, use hand immersion blender to puree. Or you can put it in your blender to puree.
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