2 teaspoons olive oil
4 carrots, peeled and cut
1 small white onion, peeled and cut
1 minced garlic clove
3 tablespoons of diced and peeled fresh ginger
1 cup cubed peeled butternut squash
1 diced peeled apple
4 1/2 cups vegetable broth
1 1/2 teaspoons sea salt, plus more to taste
1 (12-ounce) can light coconut milk
1 diced peeled pear, for garnish
2 teaspoons minced chives, for garnish
4 slices whole-wheat bread, toasted
1. In a 2-quart stockpot, heat oil over medium heat. Cook saute carrots and onions until become soft.
2. Add garlic, ginger, butternut squash and apple. Cook saute until give off fragrant. Add broth and salt.
3. Reduce heat to medium-low and boil it gently. Leave it covered for 45 minutes or until vegetables soften. Put the mixture in a blender or food processor until smooth.
4. Add coconut milk, and then add salt (to taste). Garnish with diced pear and chives, if desired. Serve with 1 piece of bread.