Sunshine Soup – Carrot, Butternut, Orange, Turmeric, serves 4
This soup is light but warming. It was a culmination of ingredients I had in my fridge and fruit bowl and is the ultimate comfort food. The freshly ground pepper contains piperine which enhances the bioavailability of the turmeric. The cashew nuts make the soup creamier. Whilst soaking them beforehand makes them blend better and become creamier, if you are short of time, just add them un-soaked.
Ingredients, serves 4
1 medium onion, finely diced
1 tablespoon extra virgin olive oil (ghee or coconut oil)
500g carrots, peeled and finely diced
20g cashew nuts, ideally soaked in water for 2 hours previously
150g butternut squash, peeled and cubed
1 thumb sized piece of ginger, peeled and finely grated
1 finger of fresh turmeric, peeled and finely grated (or 1 level tsp dried)
2 oranges, juiced and zested
600ml vegetable stock
freshly ground pepper
- Gently sauté the onions in the olive oil, ghee or coconut oil until soft and tender (three to four minutes).
- Add in the turmeric and ginger with the carrots, butternut, one teaspoon orange zest and the cashew nuts. Stir for one to two minutes on a medium heat.
- Add the vegetable stock with the pepper and simmer the soup, with a lid on, for around 20-25 minutes until the vegetables are soft. While this is cooking juice the
- Allow to cool slightly, then puree the soup using a liquidiser or puree stick.
- Stir through the orange juice and adjust the consistency by adding more water if necessary.
- Check the seasoning before serving.
Tip: add a few chilli flakes if you want to add some heat!