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