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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

  1. In a big pot warm up the olive oil

  2. Sauté the diced onion and shallot until golden

  3. Add the garlic and sauté for 2 more minutes

  4. Add the diced butternut squash, cauliflower, and carrots and stir well

  5. Cook for few minutes on low-medium heat. Stir occasionally

  6. Add the salt, turmeric, ginger, peppers

  7. Stir and add water

  8. Simmer on low-medium heat until all veggies are soft

  9. Taste and adjust spices to your liking

  10. 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)

  11. 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.

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