Advertisement
This ad is displayed using third party content and we do not control its accessibility features.
Close Banner
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

Squash, Carrot, and Ginger Soup (A Fall Flavors Bonanza!)

Photo by Shutterstock.com

This beautiful orange soup is incredibly nurturing on a cold day. The squash, carrots, and sweet potatoes get their orange color from carotenoids, plant pigments that are converted to vitamin A in the body. All these veggies provide hearty doses of Vitamin C, folate, and fiber.

I often enjoy this soup topped with lightly roasted pumpkin seeds for a crunchy, nutritious addition. For a well-rounded meal, serve the soup withva whole grain or a slice of warm whole-grain bread, a protein (lentils, tofu, salmon, or chicken), and dark leafy greens.

Serves 6

Ingredients

  • 1 medium to large butternut squash
  • 2 medium sweet potatoes
  • 8 cups water, plus extra for baking squash
  • 8 medium carrots
  • 3 slices of fresh ginger, a quarter-inch thick
  • 1 (13 or 14-ounce) can of coconut milk
  • ½ Tablespoon nutmeg
  • ½ Tablespoon coriander
  • ½ Tablespoon allspice
  • 2 teaspoons sea salt

Directions

Preheat oven to 375°F.

Cut the squash in half lengthwise. Scoop out the seeds, and place it cutside down on a baking sheet. Add ¼ inch of water.

Clean and scrub the sweet potatoes, pierce them deeply with a fork, and place on a separate baking sheet.

Bake the squash and the sweet potatoes until soft, about 45 minutes to 1 hour.

While the squash and sweet potatoes are cooking, place 8 cups of water in a large soup pot and begin heating on high.

Scrub the carrots, chop off and discard both ends, and chop into 2-inch pieces.Add the carrots and ginger to the water and bring it to a boil. Reduce the heat, cover, and simmer for 30 minutes.

Turn off the heat and let the carrots and ginger rest in the vegetable broth that’s been created. When the squash and sweet potatoes are baked, remove them from the oven and let them cool. Scoop out the flesh of the squash and add it to the soup pot.

Peel the sweet potatoes, cut them into pieces, and add them to the soup.

Add the coconut milk, spices, and salt.

Blend the mixture in a blender or in the pot with a wand mixer until smooth.

Adapted from Yoga Mama Yoga Baby: Ayurveda and Yoga for a Healthy Pregnancy and Birth. Copyright © 2013 by Margo Shapiro Bachman, MA. Published by Sounds True.

Watch Next

Enjoy some of our favorite clips from classes

Watch Next

Enjoy some of our favorite clips from classes

What Is Meditation?

Mindfulness/Spirituality | Light Watkins

Box Breathing

Mindfulness/Spirituality | Gwen Dittmar

What Breathwork Can Address

Mindfulness/Spirituality | Gwen Dittmar

The 8 Limbs of Yoga - What is Asana?

Yoga | Caley Alyssa

Two Standing Postures to Open Up Tight Hips

Yoga | Caley Alyssa

How Plants Can Optimize Athletic Performance

Nutrition | Rich Roll

What to Eat Before a Workout

Nutrition | Rich Roll

How Ayurveda Helps Us Navigate Modern Life

Nutrition | Sahara Rose

Messages About Love & Relationships

Love & Relationships | Esther Perel

Love Languages

Love & Relationships | Esther Perel

Related Videos (10)

What Is Meditation?

Box Breathing

What Breathwork Can Address

The 8 Limbs of Yoga - What is Asana?

Two Standing Postures to Open Up Tight Hips

How Plants Can Optimize Athletic Performance

What to Eat Before a Workout

How Ayurveda Helps Us Navigate Modern Life

Messages About Love & Relationships

Love Languages

Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

More On This Topic

more Mindfulness
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.