1-First, boil the 20 ounces of peeled and chopped carrots for about 15 minutes until they’re slightly tender, which helps them blend seamlessly with the other ingredients.

2-While the carrots cook, heat 1 ½ tablespoons of olive oil in a large pot over medium heat and sauté the 2 chopped onions and 2 chopped celery stalks until they’re soft and fragrant, about 5 minutes.

3-Next, add the 2 cloves of minced garlic, the thumb-sized piece of peeled and minced ginger, 1 teaspoon turmeric, ½ teaspoon ground cumin, ½ teaspoon ground coriander, and ¼ teaspoon cayenne to the pot, stirring for another minute to release their flavors.

4-Combine the boiled carrots and 1 pound of peeled and chopped butternut squash into the pot, then pour in the 5 cups of broth choose vegetable for a vegan option.

5-Let the mixture simmer for 30-40 minutes until everything is tender, then use an immersion blender to puree it to a smooth consistency.

6-Stir in the can of coconut milk and heat briefly to incorporate, adjusting salt and pepper to taste for the perfect balance.

7-Finally, serve it hot, garnished with yogurt like Greek or coconut, fresh herbs such as cilantro or parsley, and a drizzle of Sriracha for a spicy twist if you like.