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Carrot & Oregano Soup

Jayde
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Ingredients
  

  • 1 butternut squash roasted
  • 2 cups carrots roasted
  • 1 large white onion chopped
  • 3 garlic cloves minced
  • oil for frying
  • 1 inch ginger
  • 1 can coconut milk
  • 3 cup bone broth
  • 1 tbs. dried oregano
  • 1/2 tsp. sea salt
  • 1/2 tbs. turmeric powder

Instructions
 

  • Bake the butternut squash and carrots at 450 degrees for 30 minues or until soft.
  • While they are roasting, saute the onion and garlic in a frying pan with oil for 10 minutes on medium heat.
  • Scoop the contents of the squash into a blender. Add in the carrots, garlic, onions and the remaining ingredients. Blend until smooth.
  • Warm on the stove top and enjoy!