Ginger Butternut Squash (or Carrot) Soup

Ingredients

• 2 carrots (chopped (or 1 1/2 cup butternut squash chopped))
• 1 tbsp sunflower oil (for Kaphas, or olive oil (Vatas), or coconut oil (Pittas))
• 1/4 cup yellow onion (chopped)
• 1/4 cup fresh ginger (peeled and chopped)
• 1 1/2 cup organic vegetable stock (or just water)
• 1/2 tsp ground coriander
• Salt and black pepper to taste

Instructions

1. 1

   Add the olive oil, onion, and ginger to a saucepan over medium heat. Sauté 5 minutes until the onions are translucent.

2. 2

   Add the carrots (or butternut squash) and soup stock; simmer and cover 30 minutes.

3. 3

   Blend with immersion blender (or pour into blender) and blend until smooth. Add salt and pepper to taste