Soup of the Day

So we were sitting around the other night, wanting to recreate a carrot-ginger soup we used to enjoy at Erewhon, a health food store in Los Angeles. We were also drooling over a butternut squash/curry/green bean recipe displayed in the new issue of Yoga Journal. We couldn't decide on what to make, and didn't have all the ingredients for either, so we sorta combined the two. 

Here's the recipe and evidence of the yumminess that ensued.

1 can of coconut milk

1 cup of water

1 butternut squash, peeled & cubed 

1 onion

3 carrots, chopped

1 clove of garlic

1-2 inches of fresh ginger, peeled and grated

a handful of broccoli

olive oil

salt-n-pepa (not the hip hop group, but the spices!)

Start with a big pot. Add olive oil, chopped onion, cubed squash, and chunks-o-carrots. Simmer and stir until onions are see-through. Add can of coconut milk. Add water. Add garlic and ginger and salt and pepper. Put on the lid and let boil for about 20 mins, or until veggies are soft. Pour 3/4 of mixture into a blender and blend 'til smooth. Pour back into pot. Add broccoli. Cook a little longer 'til the broc turns bright green. Pour into pretty bowls. Squirt a dash of lemon on top just before serving. Eat. Triscuits optional.