Ingredients:
2 Tbsp Earth Balance margarine
4 cups carrots, shredded
4 cups sweet potato, peeled and shredded
10 oz bag butternut squash, frozen and diced
2 cups vegetable broth
1 cup rice or soy milk
1 tsp curry powder
1 tsp ginger powder
Directions:
- Melt margarine in a large soup pot over medium heat. Saute carrots and sweet potatoes until tender, about 10 minutes.
- Add the rest of the ingredients to the pot and let it simmer for 30 minutes.
- Puree soup using a handheld stick blender or carefully put the soup into the Vitamix or other blender and puree until smooth. Serve and enjoy!
For more information on The Block Center for Integrative Cancer Treatment, visit BlockMD.com.
Comments
You can follow this conversation by subscribing to the comment feed for this post.