Healthy with Jodi

Carrot Squash Ginger Lime Soup

    Vegan, Gluten Free

    Happily Serves 12 


    2 Cups Rainbow Carrots

    2 Cups Squash (yellow and/or green) 

    1 tsp Ginger powder

    24 oz Bone, chicken or veggie broth

    1 Can Coconut milk

    1 Cup Coconut Cream

    1/4 Cup Lime

    2 TBSP Butter Or vegan butter

    2 tsp Himalayan Sea Salt

    1 tsp Ground black pepper

    1/4 tsp Cayenne pepper

    Optional: Top with chives for garnish

    Wash and chop/dice veggies. Leave skins on.

    Add carrots, zucchini, ginger, broth and coconut milk to a stock pot.

    Bring to a boil, cover and simmer over medium heat 10 minutes or until carrots are soft.

    Remove form heat, blend/purée in a high powered blender. I used my vitamix.

    Add mixture back to the pot over low heat, stir in coconut cream, lime juice, butter and remaining spices.

    Top with chives and serve!