Creamy carrot ginger soup is perfect for a chilly-weather meal. With just 10 minutes of prep time, it's an easy, healthy (vegan and gluten-free), and robust soup. Excellent for meal-prep and freezer-friendly!
Step 2. Place the butternut squash cubes on one baking sheet. On another baking sheet, place the sliced carrots, quartered onion, and garlic cloves. Drizzle both pans with olive oil and season with salt and pepper.
Step 4. Remove skin from garlic cloves, and add one pan of vegetables to food processor or blender, along with 2 cups of vegetable broth, 1/2 cup of coconut milk, ginger, and cayenne. (You will be puréeing the soup in two batches).
Step 5. Blend/purée until super smooth and creamy, around 5 minutes. Pour soup mixture into large pot or directly into serving bowls. Repeat blending step with the other sheet pan of veggies, remaining vegetable broth, and coconut milk.