Winter Squash and Carrot Soup

Serves 8 | Prep Time 20 minutes | Cook Time 35 minutes

Ingredients

• 2 Tbsp Eden Extra Virgin Olive Oil

• 1 cup diced onion

• 1 cup leeks, sliced about 1/4" thick

• 3 cloves garlic, minced

• 1 tsp Eden Coriander

• 1/4 tsp Eden Cumin

• 1/4 tsp Eden Cayenne Pepper

• 1/4 tsp Eden Cinnamon

• 1 tsp Eden Paprika Powder

• 4 cups cubed butternut squash

• 2 cups diced multi-colored carrots

• 1 cup peeled and cubed sweet potato

• 1 cup diced parsnips

• 15 ounces Eden Garbanzo Beans, do not drain

• 15 ounces diced organic tomatoes, do not drain

• 1 1/2 tsp organic tomato paste

• 32 ounces vegetable stock

• 3/4 tsp Eden Sea Salt, or to taste

• 1 pinch Eden Black Pepper, or to taste

Directions

Heat oil in a large soup pot. Add onions and leeks and sauté for 5 minutes. Add garlic, coriander, cumin, cayenne, cinnamon and paprika. Cook for one minute, stirring constantly. Add all remaining ingredients except the parsley. Cover and bring to a boil. Reduce heat to medium-low and simmer for about 30 minutes until the vegetables are tender. Serve garnished with parsley.

Nutritional Information

Per serving: 187 calories, 5g fat (20% calories from fat), 5g protein, 34g carbohydrate, 7g fiber, 0mg cholesterol, 232mg sodium