Carrot and Squash Soup with Coriander

Serves 4-6
Ingredients:

• 1-1/2 to 2 pounds carrots (about 8 large), peeled and sliced
• 1/2 to 1 pound winter squash, cut from the skin, seeded, and coarsely chopped (I used kabocha, but any will do!)
• 2-3 celery stalks, coarsely chopped
• 1 tart apple, cored and chopped
• 1 onion, coarsely chopped
• 1 bay leaf
• 2 tablespoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon salt, plus more as needed
• 1/2 teaspoon ground black pepper, plus more as needed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• 4 cups chicken stock, plus more if necessary
• 1-2 tablespoons lime juice

Directions:
In slow cooker, stir together carrots, squash, celery, apple, onion, bay leaf, coriander, cumin, salt, black pepper, and pepper flakes.
Add enough stock to cover everything and stir until well combined.
Cover and cook on high 4 hours or on low 8 hours.
Remove bay leaf and puree soup with an immersion blender until smooth (or transfer soup to blender in batches and puree).
Return soup to slow cooker bowl and stir in lime juice.
Taste and season with additional spices, salt, and pepper as needed.
If you're feeling fancy, serve with yogurt or sour cream and garnish with fresh cilantro.

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