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My little apartment smells of Thanksgiving goodness right now (minus the Turkey). All thanks to this Cleansing Carrot Autumn Squash Soup.
Serves: 4
INGREDIENTS
- 1/2 cup low-sodium vegetable broth, or water (for sautéing)
- 1/2 white onion, chopped
- 1-2 cloves garlic, minced
- 2 medium-sized carrots, chopped
- 1 apple, chopped (I used honeycrisp)
- 1.5 tablespoons fresh ginger, minced
- 1 small butternut squash, peeled and chopped
- 1 teaspoon sea salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cinnamon
- black pepper, to taste
- 4 cups low-sodium vegetable broth
- 1/2 cup unsweetened almond milk (or light coconut milk)
- fresh juice from 1/2 lemon
- 2 tablespoons pure maple syrup
INSTRUCTIONS
For full instructions you can go to theglowingfridge.com.
