Author Notes: What sums up summer if not sunshine and a lush garden. I tried to capture the best of summer in this soup by incorporating all things golden; roasted golden beets and carrots, turmeric and citrus. It is my homage to California in July! —nycnomad
Serves: 2-4
Ingredients
-
3
Golden Beets
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4
Carrots (I used white and orange, large)
-
1/2
Butternut Squash
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1
Yellow Onion (optional)
-
1
teaspoon Turmeric
-
1/2
Orange (Juice)
-
1
Lemon (Juice)
-
1-2
teaspoons Sea Salt
-
Black Pepper
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1
teaspoon Freshly Grated Ginger
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3
tablespoons Olive Oil
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3
teaspoons Coconut Oil
-
Fresh Cilantro *optional
-
Yogurt (I used full fat goat’s milk) *optional
-
Pumpkin Seeds *optional
-
3
cups Water
Directions
- Preheat your oven to 400F.
- Peel the butternut squash and remove the seeds. Chop into large chunks. Peel and chop the carrots, beets and onion if you are using it. Place the vegetables on a lined baking sheet and drizzle with 3Tbsp of coconut oil. Sprinkle with salt and pepper.
- Roast the vegetables in the oven for 30-45 mins or until they are slightly caramelized on the bottoms.
- Let the vegetables cool and then place in a blender. Add 2 Cups of water and blend until smooth.
- Add the olive oil, the juice from 1/2 of an orange and the juice from 1 lemon. Blend until fully incorporated.
- Add the turmeric and the grated ginger and blend again.
- You can chill the soup or serve it slightly warm. I like it both ways. When you are ready to serve the soup, ladle as much as you want into your bowls.
- Garnish with freshly chopped cilantro, sprouted pumpkin seeds and/or a dollop of fresh creamy yogurt (obviously leave it out if you are vegan). Sit back and enjoy the sunset!!!