Presenting your new fave FALL SOUP recipe!
(makes ~3 servings) ☆1 tsp olive oil ☆1/2 yellow onion ☆2 stalks celery ☆1 inch ginger, chopped fine ☆4 cups veggie stock ☆1 bag baby rainbow carrots (or regular carrots) - probably measures out to 1.5 cups chopped ☆1/2 can full fat coconut cream ☆lots of black pepper ☆1 tsp onion salt ☆1 tsp @justspices_usa veggie seasoning ☆1/2 roasted acorn squash
METHOD: ☆heat oil in big pot over medium heat.
☆add onion + celery + ginger and cook for ~7 min until veggies are soft.
☆add veggie stock and carrots and bring to a boil.
☆add spices, cover, and cook until carrots are soft (about 15 min).
☆add squash (already cooked) and coconut cream.
☆use a blender or @tenergyofficial immersion blender to blend everything until smooth.