(5 customer reviews)

$10.00

You Add: 2 cups light cream/milk or coconut milk, 12 cups water, and 1/2 medium butternut squash (4 cups cubed) or 1 large can of unsweetened pumpkin
To make: Cut squash in half. Remove skin & seeds. Chop into small cubes. Bring water to boil in lge pot. Add squash cubes or pumpkin & Creamy Carrot & Ginger Soup Mix. Lower heat & simmer for 30 minutes or until vegetables are tender. Puree soup using a hand blender. Add light cream. Serves 10.

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5 reviews for Creamy Carrot & Ginger Soup

  1. Barb Parker

    Served this soup for a dinner party last week and it was delicious! I misread the instructions and roasted the butternut squash before adding it, but it really gave a nice flavour. I will make this again!

  2. Barb Parker

    Served this soup for a dinner party last week and it was delicious! I misread the instructions and roasted the butternut squash before adding it, but it really gave a nice flavour. I will make this again!

  3. Barb Parker

    Excellent!

  4. Janice Baker

    Awesome delicious soup and easy to make!

  5. AM Super

    UGH! Had to throw out in the compost! Way too much cumin. Couldn’t taste carrot or ginger, just Cunin ~ very disappointed.
    I have enjoyed other products of yours.
    Maybe include on the ingredient list what your ’spices’ include (specially for allergies purposes). As weird as it sounds but true I have a friend who is allergic to Dill.

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