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Egg, Squash and Carrot Soup with Canellini Beans

Turmeric Squash and Carrot Soup with Canellini Beans

Egg, Squash and Carrot Soup with Canellini Beans

January 27, 2018
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Turmeric Squash and Carrot Soup with Canellini Beans

 

This dish is comforting and delicious!  The soup is a combination of turmeric, squash, carrots and shredded coconuts.  It’s thick so that it’s hearty especially with the beans it’s a warm and cozy soup!  I can’t seem to get enough of soup these days.  Especially a combination that is packed with plenty of protein.


Cannellini beans are very typically used in Italian salads but in this recipe, it is a nice addition by toasting them with some garlic and preparing them separately before adding them into the soup.  You get a nice roasted flavor that enhances the flavor of  this savory soup.

As you bring the soup to a slow simmer, drop a few eggs in the sauce pan and cover with a lid .  Cook the eggs in the soup and just enough so that the yolk is moist.  This makes for a very nice brunch idea!

Turmeric Squash and Carrot Soup with Canellini Beans

My love for eggs never wanes.  Eggs were treasured in my household growing up in Korea.  We actually had a small hen that would lay two to three eggs a day.  I was about four years old but I remember every morning checking in with our hen and my mother gently picking up those delicious eggs.  It was always a delightful moment to see fresh eggs!

Total Time:  25 Minutes         Prep Time:   13 Minutes     Cooking Time:  12 Minutes     Serves: 4 People

Take a butternut squash and cut it in half.  Slice thinly and skin all the pieces.

Add them to a blender and add carrots, coconut milk, garlic, sugar, sea salt and turmeric.

Blend thoroughly then pour the contents into a sauce pan and let it simmer for 7 minutes.

Once it simmers add some eggs and cover with a lid for 5 minutes.

Pour into bowls.  Then add the toasted cannellini beans or other beans of your choice.

Top the soup with shredded coconut and some fresh minced parsley.

Ingredients:

1 whole butternut squash

3 carrots

1 can of organic coconut milk

1 cup of water or almond milk

1 table spoon of olive oil

2 cloves of garlic

1 teaspoon of turmeric

1 teaspoon of paprika (optional)

1 teaspoon of sea salt

1 teaspoon of raw coconut sugar or honey

2 table spoons of shredded coconut

1 bunch of minced parsley

1 1/2 cup of canellini beans toasted (canned or freshly soaked and cooked beans)

Enjoy! For other healthy recipes go to the all-recipes page for easy recipes.  This post contains affiliate links.


Egg, Squash and Carrot Soup with Canellini Beans
 
Prep time
Cook time
Total time
 
A delicious turmeric squash and carrot soup with canellini beans and shredded coconut.
Author:
Recipe type: Lunch
Cuisine: Asian
Serves: 4
Ingredients
  • 1 whole butternut squash
  • 3 carrots
  • 1 can of organic coconut milk
  • 1 cup of water or almond milk
  • 1 table spoon of olive oil
  • 2 cloves of garlic
  • 1 teaspoon of turmeric
  • 1 teaspoon of paprika (optional)
  • 1 teaspoon of sea salt
  • 1 teaspoon of raw coconut sugar or honey
  • 2 table spoons of shredded coconut
  • 1 bunch of minced parsley
  • 1½ cup of canellini beans toasted (canned or freshly soaked and cooked beans)
Instructions
  1. Take a butternut squash and cut it in half.  Slice thinly and skin all the pieces.
  2. Add them to a blender and add carrots, coconut milk, garlic, sugar, sea salt and turmeric.
  3. Blend thoroughly then pour the contents into a sauce pan and let it simmer for 7 minutes.
  4. Once it simmers add some eggs and cover with a lid for 5 minutes.
  5. Pour into bowls.  Then add the toasted cannellini beans or other beans of your choice.

 

 

 

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