Ingredients

• For the Soup
• 2 Tbsp Vegetable Oil of choice
• 1 Tbsp Curry Paste
• 2 tablespoon ginger, minced
• 1 lbs carrots, small dice or grated
• 1 lb Butternut Squash, peeled & small dice or grated
• 2 cans Coconut Milk
• 4-6 cups Vegetable Stock
• To taste Salt & Pepper
• 6 sprigs Parsley, for garnish
• For The Basil Oil
• ½ cup Olive Oil, or oil of choice
• 10-12 each Basil Leaves

Cooking Instructions

1. For the Basil Oil: Place the ½ cup of vegetable or grapeseed oil along with the basil in a blender & puree. Pour into a saucepan and cook over low heat for 3-4 minutes. Pass through a fine strainer, optional.

2. For the Soup: Heat the oil on medium heat in a stockpot. Add the curry paste & ginger and cook for about a minute until fragrant. Place the carrots, ginger & coconut milk in the stockpot. Pour in enough stock to just cover the carrots. Bring to a simmer & cook until the carrots are tender.

3. Remove from the heat and use an emersion blender to puree. If the soup is too thick add a little stock to thin it out. Season with salt & pepper.

Serve with the soup with basil oil.