I’ve been making this hearty, nutritious, insanely delicious soup for awhile now. It’s probably my favorite soup of all time, so I make it quite a lot. It’s perfect for when you don’t feel like cooking but want the satisfaction of a home cooked meal. It’s super simple to prepare and has always impressed my dinner party guests. I picked up the recipe from a cleanse that I participated in a few years ago. The initial recipe was fairly bare bones as it was created to cleanse you. 🙂 Coconut oil, water, onions, ginger, carrots and ume plum vinegar. I loved it so much that once I was off my cleanse I started to build upon it and it became a weekly staple in my home. If you haven’t tried ume plum vinegar I would definitely recommend it. It’s got a slightly sour, slightly sweet, very salty flavor that can add such a delightful flavor profile to soups, dressings, marinades, etc. A little goes a long way with this stuff so don’t overdo it. I find I can usually omit most of the salt from the recipe if I’m using this vinegar.
Carrot Potato Soup– This fed 2 adults and a toddler for one dinner and lunch the next day
Ingredients (I use organic produce 95+% of the time, sometimes it’s unnecessary, stay tuned for an article going into more depth on that.)
- 4 cups bone broth (I use bone broth because of how nutritionally dense it is, you can substitute veggie broth or water to make this vegan)
- 4 tbsp coconut oil
- 2 tbsp ghee (you can use butter if you don’t have ghee or for a vegan option , omit and up your coconut oil by 2 tbsp)
- 5 large carrots
- 1 medium peeled russet potato (sweet potato would be delicious too)
- 1 medium onion
- 2 inches of peeled ginger
- 3 cloves of garlic
- 1-2 tbsp ume plum vinegar, depending on how much salt you use
- salt to taste
- pepper to taste
- Chop up all of your veggies, garlic and ginger
- Heat coconut oil and ghee in a large pot on medium heat
- Once hot, place onions in pot and saute for 5 minutes or until translucent
- Add the rest of your veggies including ginger and garlic, salt as desired
- Mix and cook all together for 5 more minutes
- Add the 4 cups of whatever liquid you are using and raise the heat to high
- Once boiling, turn down heat to low, place lid on pot and simmer for 20 minutes.
- Once done simmering, take off heat and add ume plum vinegar and more salt if needed and pepper as desired
- With a hand held immersion blender, blend soup until smooth and creamy (If you don’t have an immersion blender, use a regular blender)
- Transfer soup to bowls and enjoy!
Kabocha. What in the world is it and how in the world do you pronounce it?? A few weeks ago I had no idea myself. When the hubby brought this wacky looking thing home from the grocery store, I was slightly intimidated. I mean, look at it. How do you even penetrate that sucker? It looks like it needs a machete or a power tool, neither of which I happen to own. So I asked him, ‘What should we do with this prehistoric looking pumpkin?’ ‘It’s not a pumpkin’, he said. ‘It’s a kombucha squash.’ A kombucha squash?? This thing just keeps getting more and more interesting! Is it fermented? Does it taste like vinegar? This squash elicits many questions…After further investigation, I learned that it is Kabocha, not Kombucha and it IS a pumpkin, a Japanese pumpkin to be exact. Alright, one step closer to unlocking the mysteries of this intriguing vegetable. Now I just needed to get inside. With much trepidation, I tried cutting it open. The exterior is just as hard and unforgiving as it looks; I decided that instead of risking a trip to the ER, I would throw it in the oven whole. Once cooked it just kind of fell apart and I was able to easily peel it and scoop out the seeds. Eureka!
Now… what to do with it? A taste test revealed a flavor and texture very similar to butternut squash. My first thought was muffins but I’ve been going a little crazy with baked goods lately… I wanted to try something a little different. The squash was creamy with a slight sweetness to it. What do I love that is sweet and creamy? Ah yes. A milkshake! Now I’m inspired. Best of all, I know I already have everything I need to really hit this out of the park. 🙂
This recipe calls for almond milk ice cubes to help create the thickness and creaminess of a traditional milkshake. If you want to use regular ice cubes that is totally fine too.
Vegan Kabocha Milkshake
- 2 cups roasted kabocha squash (equivalent to one medium size squash)
- 1/2 banana
- 1 cup coconut milk
- 1 cup almond milk
- 1/2 cup cashews
- 6 almond milk ice cubes (or regular)
- 4 medjool dates
- 2 tbsp hemp seeds
- 1 tbsp maple syrup
- 2 tsp cinnamon
- 1/2 tsp all spice
- 1 tsp vanilla
- pinch salt
- Roast kabocha squash on 400 for 45 minutes.
- Once squash has completely cooled, scoop out seeds, discard skin and place in blender
- Add all other ingredients except ice cubes and blend until smooth.
- Add ice cubes and blend again. *If shake is too thick, add more almond milk.
- Once shake is at your desired consistency, pour into a glass for two, sprinkle a little extra cinnamon on top and share with a loved one or happily gorge out on this decadence all by yourself. ❤
This.was.awesome. I nommed it for lunch and was so very satisfied…it filled me up for hours. I felt like I was getting away with something. A milkshake for lunch? Oh yes. This shake is packed full of good fats, fiber and beta carotene, a powerful antioxidant and anti inflammatory, so you can you can feel good about indulging in it. I didn’t miss the dairy at all. The texture was rich and velvety and the flavor was reminiscent of pumpkin pie. You can thank the cashews and ice cubes for the creaminess of this Vegan shake. Now that I understand the formula I’m envisioning a spin on chocolate milk shakes in my future… ❤