Come January, we tend to crave lighter, cleaner, anti-inflammatory meals that put vegetables and fruit front and center. Soups are ideal for serving nutrient-dense meals – and so warming during the winter months!
Turmeric not only adds flavor and color to these soups but also has healing properties. The active ingredient in turmeric is curcumin, which has been shown to fight inflammation as well as promote joint, heart and lung health.
This protein-rich lentil soup is comforting, simple and easy to throw together for a weeknight meal. It’s my go-to meal when I want something hearty but healthy and when my body needs a reset from holiday eating.
Tip: Dorot Gardens makes frozen garlic and ginger cubes (found at Trader Joe’s and most grocery stores). They work beautifully in this recipe. Simply use 3 cubes of garlic and 1 cube of ginger.
Red Lentil Butternut Squash Soup
(Makes about 8 cups)
1 tablespoon coconut oil or extra-virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, chopped
4 cups cubed butternut squash or peeled, cubed sweet potato
1 large carrot, peeled and chopped
1 tablespoon yellow curry powder
1 teaspoon ground turmeric
1 teaspoon freshly grated ginger
¼ teaspoon crushed red pepper
4 cups reduced-sodium vegetable or chicken broth
1 can (13.5 ounces) light coconut milk
1 cup dry red lentils, rinsed
3 cups roughly chopped organic Lacinato kale (stems removed), fresh spinach or power greens
Pink Himalayan salt or kosher salt and freshly ground black pepper to taste
2 tablespoons freshly squeezed lemon juice
Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally, for 3 minutes or until the onion begins to soften. Add garlic and cook, stirring occasionally, for 30 seconds or until fragrant. Add butternut squash and carrot and cook, stirring occasionally, for 3 to 5 minutes or until vegetables are just starting to get tender. Stir in curry powder, turmeric, ginger and red pepper and cook for 30 seconds. Stir in broth, coconut milk and lentils.
Bring soup to a boil; reduce heat to low, cover and cook for 10 minutes or until lentils are broken down. Using an immersion blender, blend half the soup until almost smooth (alternatively, cool soup for about 10 minutes, transfer half of the soup to a blender or food processor, blend until almost smooth and then pour back into the saucepan). Add kale and heat over medium-low heat, stirring occasionally, until wilted. Season with salt and pepper. Stir in lemon juice before serving.
For a heartier meal, serve over cooked organic brown rice, quinoa or cauliflower rice (Trader Joe’s Harvest Blend works great, too!). Store any leftovers in an airtight container in the refrigerator for up to 4 days.
I love a recipe that uses leftovers! When I’m roasting vegetables, I always like to make extra for soup the next day. Roasting the vegetables until browned brings out their natural sweetness more so than when simply simmered. It’s this step that makes this recipe truly special. This creamy soup is quick and easy and loaded with spicy goodness!
Turmeric Roasted Cauliflower Soup
(Makes about 5 cups)
1 large head cauliflower (about 2 pounds), stems discarded, florets cut into 2-inch pieces
3 medium shallots, quartered
3 cloves garlic, smashed with the side of a knife
2 tablespoons extra-virgin olive oil
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon pink Himalayan salt or kosher salt
⅛ teaspoon crushed red pepper
3 cups reduced-sodium vegetable or chicken broth
½ to ¾ cup unsweetened coconut milk or almond milk
Freshly ground black pepper, to taste
Place the oven rack in the lower-middle position of the oven. Preheat to 425 degrees Fahrenheit. Line a large baking sheet with aluminum foil or parchment paper for easy cleanup. Combine cauliflower, shallots, garlic, oil, turmeric, cumin, salt and red pepper in a large bowl; toss to coat. Transfer onto the prepared baking sheet, spreading into a single layer.
Bake for 25 minutes, stirring halfway through, or until browned and tender. During the last few minutes of roasting, add broth to a medium saucepan and then bring it to a boil. Once roasting is done, reserve about ½ cup of the roasted cauliflower for garnish. Transfer the remaining cauliflower mixture into the saucepan. Bring to a boil; reduce heat to low, cover and then cook for 10 minutes.
Using an immersion blender, blend soup until nearly smooth (alternatively, cool soup for about 10 minutes, transfer to a blender or food processor, blend until almost smooth, and then transfer back to the saucepan). Stir in coconut milk; heat through. Ladle into bowls; top with reserved roasted cauliflower. Season with ground black pepper. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Happy, healthy New Year!
