This healthy and immune boosting Carrot and Squash Soup is perfect for cold and/or rainy weather. It’s a simple, yet flavorful vegan soup that is packed with goodness! Vegan, Gluten-free, and Oil-free, perfect for clean eating.
Fall is still weeks away, but with this rainy weather lately, all I can this about is fall recipes! When it rains all day there’s nothing better than warming up with comfort food. Also, everybody seems to be getting sick, that’s why I created this immune-boosting carrot & squash soup with potatoes, garlic, cinnamon & ginger.
This soup is healthy, nourishing and super comforting; with minimal hands-on prep time, it’s easy and takes about 20 minutes to make. That’s the beauty of this soup and it makes 2 servings, but with a lot of commitment, it can be just for one (lol). Also, isn’t the color so beautiful?
I garnished the soup with some roasted garlic
Immune boosting ingredients:
- Carrot: An excellent source of vitamin A in the form of beta-carotene. It’s also a good source of several B-vitamins, vitamin K, and potassium.
- Garlic: Helps prevent and reduce the severity of common illnesses like the flu and common cold.
- Cayenne: It can help improve your digestive health and reduce your risk of stomach ulcers.
- Turmeric: Curcumin has powerful antioxidant effects, it neutralizes free radicals on its own but also stimulates your body’s own antioxidant enzymes.
- Ginger: A popular spice, high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties.
- Cinnamon: Has antifungal and antibacterial properties, which may reduce infections and help fight tooth decay and bad breath.
Recipe: Carrot & Squash Soup
Serves: 2
Ingredients:
- 1 cup liquid of choice (water, vegetable broth, plant milk)
- 1 russet potato
- 1 cup carrots, chopped
- 1 cup squash, chopped
- 2 garlic cloves
- 1 tsp ginger, grated
- 1 tsp turmeric
- ¼ tsp cayenne
- ¼ tsp cinnamon
- Dash of nutritional yeast (optional)
- Salt & pepper, to taste
Procedure
- Bring water to a boil in a pot. Add potatoes, carrots & squash. Boil until tender; to test doneness pierce with a fork.
- Drain and place in a food processor or heat-safe blender. Blend until completely smooth.
- Add the garlic and the rest of the spices.
- Serve, garnish as desired, and enjoy!
Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.
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