Golden Turmeric Soup

Whether you’re craving something hearty or just want to switch up your soup game, this one ticks all the boxes.

Golden Turmeric Soup

Ingredients

• 1 medium red onion, diced
• 2 cups butternut, steamed or baked
• 1 cup chopped carrots
• 1 cup canned butterbeans, dry lentils, or canned chickpeas
• 1 teaspoon Tony Ferguson Ground Ginger
• 1 teaspoon Tony Ferguson Turmeric Powder
• 1–2 garlic cloves, or garlic flakes/powder
• Olive oil, to fry
• 400ml coconut milk or cream
• 2–3 cups vegetable stock
• Salt and pepper, to taste

To Serve:

• Toasted soy seeds
• Fresh herbs
• Drizzle of cream

Directions

1. Add a drizzle of olive oil to a large pot and sauté the diced onion with turmeric, ginger, and garlic until soft and fragrant.
2. Stir in the butternut, carrots, beans (or lentils/chickpeas), coconut milk, and vegetable stock. Simmer until everything is soft and cooked through.
3. Allow the soup to cool slightly, then blend until smooth. Adjust seasoning if needed.
4. Serve warm with a sprinkle of toasted seeds, fresh herbs, and an extra drizzle of cream if you like.

Tip: This soup stores beautifully in the fridge for up to 3 days or in the freezer for longer. Just reheat, top, and enjoy!