#spicedsoup

A simple and delicious curried butternut squash soup that is rich, creamy, and full of flavorful spices. Perfect for a cozy meal.

Ingredients: 1 medium-sized butternut squash, peeled and diced. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon curry powder. 4 cups vegetable broth. 1 cup coconut milk. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, saut until softened. Stir in curry powder and cook for an additional minute. Add diced butternut squash, vegetable broth, and coconut milk. Bring to a boil. Reduce heat, cover, and simmer until squash is tender about 20 minutes. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes

Red lentils' nutty flavor is combined with the creamy richness of coconut milk to create a comforting and flavorful soup. This soup is very simple to make and has a delightful warmth from the aromatic blend of spices.

Ingredients: 1 cup red lentils. 1 can 400 ml coconut milk. 1 onion, diced. 2 cloves garlic, minced. 1 carrot, sliced. 1 teaspoon curry powder. 1 teaspoon ground cumin. 1/2 teaspoon turmeric. 4 cups vegetable broth. Salt and pepper to taste. 2 tablespoons coconut oil. Fresh cilantro for garnish.

Instructions: Rinse red lentils thoroughly under cold water. In a large pot, heat coconut oil over medium heat. Add diced onions and minced garlic, saut until softened. Add curry powder, cumin, and turmeric to the pot. Stir well to combine. Add red lentils, sliced carrot, and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender about 15-20 minutes. Stir in coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes. Remove from heat and let the soup cool slightly. Use an immersion blender to blend the soup until smooth. Serve hot, garnished with fresh cilantro. Enjoy your delicious Red Lentil Coconut Soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

Warm spices like cinnamon and nutmeg make this vegan soup extra comforting. It's made with roasted acorn squash and sweet potatoes. Cold days are great for it, and it's a filling meal by itself or with crusty bread.

Ingredients: 1 acorn squash, halved and seeded. 2 medium sweet potatoes, peeled and diced. 1 onion, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Salt and pepper, to taste. 2 tablespoons olive oil.

Instructions: Preheat oven to 400F 200C. Place acorn squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until tender. In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes. Scoop out the roasted acorn squash flesh and add it to the pot, along with diced sweet potatoes, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are soft. Using an immersion blender or regular blender, puree the soup until smooth. Adjust seasoning if necessary. Serve hot, garnished with a sprinkle of cinnamon or fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 50 minutes

A simple quinoa soup that is full of vegetables and fragrant spices that tastes great and is good for you. Great for a quick and filling lunch!

Ingredients: 1 cup quinoa, rinsed. 1 onion, chopped. 2 carrots, diced. 2 celery stalks, sliced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 6 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 teaspoon ground cumin. Salt and pepper to taste. 2 cups spinach, chopped. Juice of 1 lemon. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Chop up the garlic, onion, carrots, and celery and add them. Cook the vegetables in oil until they are soft. Mix in the quinoa, tomato chunks, vegetable broth, thyme, oregano, cumin, salt, and pepper. Bring up the temperature. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done. Add the chopped spinach and lemon juice and mix well. Add the spinach and cook for another two to three minutes, until it wilts. If you need to, change the seasonings and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

This creamy pumpkin soup is the ultimate comfort food, perfect for cozy nights in. The combination of pumpkin, coconut milk, and aromatic spices creates a rich and flavorful soup that will warm you up from the inside out.

Ingredients: 1 small pumpkin, peeled and diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup coconut milk. 1 tablespoon olive oil. Salt and pepper to taste. Optional: toasted pumpkin seeds for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onions are soft. Bring the vegetable broth and diced pumpkin to a boil. Turn down the heat and let it simmer for 20 minutes, or until the pumpkin is soft. Blend the soup until it's smooth, either with an immersion blender or a regular blender. Add the coconut milk and season with salt and pepper to taste. If you want, you can top the hot dish with toasted pumpkin seeds.

Prep Time: 15 minutes

Cook Time: 25 minutes

This butternut squash soup made in a slow cooker is creamy, warm, and great for cold days. The spices make the dish warmer and give it more depth of flavor. The coconut milk makes it creamier and adds a hint of sweetness.

Ingredients: 1 medium butternut squash, peeled, seeded, and diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Salt and pepper to taste. 1/2 cup coconut milk. 2 tablespoons maple syrup. 2 tablespoons olive oil.

Instructions: Place the diced butternut squash, chopped onion, minced garlic, vegetable broth, ground cumin, ground cinnamon, and ground nutmeg in the slow cooker. Season with salt and pepper to taste. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the squash is tender. Using an immersion blender, blend the soup until smooth. Stir in coconut milk and maple syrup. Adjust seasoning if needed. Serve hot, optionally garnished with a drizzle of coconut milk and a sprinkle of ground cinnamon.