Orange Soup It Is
1 butternut squash (peeled and cubed)
1 cauliflower (cut to florets)
5 carrots (peeled and cubed/sliced)
1 yellow onion (diced)
½ cup heavy cream or coconut milk (optional for creamy texture)
1 shallot (sliced) (optional)
5 garlic cloves (diced)
3 tbsp. olive oil
1 tsp. salt (or more per taste if not using the smoked salt)
1 tsp. smoked salt (optional)
1 tsp. powdered turmeric
1 tsp. powdered ginger
½ tsp. white pepper
¼ tsp. black pepper
10 cups of water
In a big pot warm up the olive oil
Sauté the diced onion and shallot until golden
Add the garlic and sauté for 2 more minutes
Add the diced butternut squash, cauliflower, and carrots and stir well
Cook for few minutes on low-medium heat. Stir occasionally
Add the salt, turmeric, ginger, peppers
Stir and add water
Simmer on low-medium heat until all veggies are soft
Taste and adjust spices to your liking
Blend to smooth texture with a stick blender directly in the pot, or transfer to a blender (it will take few transitions due to the large quantity)
Add your choice of cream for a creamier texture if desired (I highly recommend it) and mix well
The slicing and dicing could be rough and doesn’t need to be pretty because all gets blended later on.
Great options for serving – a dollop of sour cream, chopped chives or green onions and crushed pistachios.
Vegetarian or Vegan
Serves a big family, or one person for a whole week
I created this to satisfy my desire and cravings for orange soup. I needed that rich color in my life and tummy.
It is still unclear to me if it was because I needed some sun in the middle of the Arizona “winter”, or my body told me to boost my immune system with beta-carotene and vitamin A.
Regardless of the reason, this soup turned out heavenly in taste, and oh so healthy with anti-inflammatory properties and nutrient density.