Ginger Carrot & Squash Soup
1 1/2 tsp coriander seeds
1/2 tsp yellow mustard seeds
2 TBS olive oil
2 C diced yellow onion
1 TBS diced fresh ginger
1/2 tsp turmeric or Crow & Owl's Golden milk powder.
6 large carets chopped
1 acorn squash peeled, seeded and chopped
1 tsp lime zest save lime for juice
6 cups chicken bone broth ( sub veggie broth)
1/2 C cream
1/2 C fresh chopped parsley to garnish
Toast coriander and mustard seeds. Grind in a spice grinder until powdered.
Heat oil in a cast iron soup pot (dutch oven). Brown onions. Add ginger, turmeric and toasted seed powder. Stir so powder does not burn to bottom of pan
Add carrots squash and lime zest. Allow to cook down for 5 to 8 minutes.
Add bone broth or veggie broth. bring to a boil. Reduce heat, cover and allow to simmer for 30 minutes. * Squash must be cooked soft.
Allow to cool.
Once cool work in batches to puree soup in food processor until smooth.
Return to pot. Heat gently.
Add cream and lime juice. Stir to mix the cream evenly.
Sprinkle with parsley