Daal Inspired Ginger Beer Soup

January 24, 2011 by Leanne Vogel July 24, 2017

This gluten-free soup is sweet with a strong ginger flavor.

Ingredients

• 1 inch ginger root, grated
• 1/2 teaspoon ground coriander
• 1 teaspoon mustard seeds
• 1 teaspoon cumin
• 1 butternut squash, seeded and chopped
• 1 sweet potato, chopped
• 3 cups vegetable stock
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 300mL organic ginger ale
• 2 bartlett pears, diced
• 2 carrots, chopped
• 1 cup coconut milk
• 1/2 teaspoon salt
• 1 teaspoon white pepper

Garnish

• 1 red pepper, finely diced
• Pine nuts

Instructions

1. In a large soup pot, combine cinnamon, ginger root, coriander, mustard seeds, cumin, butternut squash, sweet potato, and stock
2. Cover and bring to a boil, then reduce to simmer for 30 minutes
3. Meanwhile, heat oil. Add onion and cook until caramelized (5 minutes or so)
4. Add ginger ale, pears, and carrots and cook for 5 minutes before adding to the soup pot
5. After 30 minutes at a simmer, remove from heat and add coconut milk, salt, and pepper
6. Remove cinnamon stick before pureeing soup in a blender or food processor
7. Garnish with red pepper and pine nuts.

Nutrition Information Per Serving