Vegan Carrot-Butternut Squash Soup
This bright orange vegan soup full of carrots and butternut squash will please your palate with refreshing hints of ginger and orange zest.
In a soup pot with olive oil already heated over medium-low heat, cook onion for about 5 minutes, stirring occasionally.
Cook and stir the carrots and butternut squash for a few minutes.
Keep the onions from browning.
To the pot, add water, vegetable bouillon, ginger, and orange zest.
Turn up the heat to medium, then simmer slowly.
For about 20 minutes, cook the carrots with the cover on.
Remove and discard the orange zest strips.
Using an immersion blender, puree the soup into a smooth consistency.
Add salt and pepper to taste.