Roasted Squash and Carrot Soup


1 tbsp ground coriander
1 tbsp ground cumin seed
1/4 tsp cayenne pepper (optional)
1/2 tbsp marjoram
3 large carrots, peeled and cut into chunks
1/2 medium butternut squash, peeled, seeded and cut into small chunks
2 tbsp olive oil 
1 large onion, diced
3 cloves garlic, crushed
6 cups vegetable stock (reserve 1 cup)
1 tbsp braggs liquid aminos
sea salt, pepper, and dulse powder to taste


Preheat oven to 375 F.
Toast spices and marjoram in a hot pan on the stove until they become fragrant.
Toss carrots and squash in 1 tbsp of the olive oil, spread evenly on a baking sheet and roast for 30 minutes in preheated oven, until they soften and start to turn golden. Remove from heat. While veggies are roasting, heat remaining oil in a soup pot. Add onions and garlic and cook until soft and translucent. Add toasted spices, stir to coat the onions and cook 2-3 minutes. Add roasted veggies, stir to blend with onion mixture, then add 5 cups of soup stock. Boil, reduce heat and simmer 20 minutes. Remove from heat, blend smooth in a food processor, and then return to stovetop. Add reserved stock if too thick , season with Bragg’s Liquid Aminos, sea salt, pepper, and dulse powder and serve garnished with fresh cilantro.

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