Golden Turmeric Soup
There’s something undeniably soothing about a bowl of blended veggie soup—especially when it’s glowing with colour and full of flavour. This Golden Turmeric Soup is smooth, creamy, and made with a feel-good mix of veggies, plant protein, and fragrant spices. Whether you’re craving something hearty or just want to switch up your soup game, this one ticks all the boxes.
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
Method:
- Add a drizzle of olive oil to a large pot and sauté the diced onion with turmeric, ginger, and garlic until soft and fragrant.
- Stir in the butternut, carrots, beans (or lentils/chickpeas), coconut milk, and vegetable stock. Simmer until everything is soft and cooked through.
- Allow the soup to cool slightly, then blend until smooth. Adjust seasoning if needed.
- 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!