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Golden soup

Perfect medicinal food – delicious antiviral, antibacterial, antioxidant and anti-inflammatory.

Ingredients

Serves 4

  • 1 onion, roughly chopped

  • 3 cloves of garlic, roughly chopped

  • 1 tbsp of ginger finely grated

  • 1 root of fresh turmeric, peeled and roughly chopped

  • 1 red or green chilli, seeds removed, roughly chopped (optional)

  • 6 carrots, roughly chopped

  • 1 sweet potato, roughly chopped

  • 2 celery stalks

  • 1 cup of raw cashew nuts

  • ½ tsp ground cumin

  • ​2 tbsp olive oil (or coconut oil)

  • 1 ltr fresh organic chicken or vegetable stock

  • Generous squeeze of lemon

  • ½ tsp sea salt – more or less to taste

  • ½ tsp freshly ground pepper, more or less to taste (this is important to enhance curcumin absorption from the turmeric)

  • Garnish with fresh coriander and toasted pumpkin seeds (optional)

Method

Heat a large pan and add the oil. Then add the onion, garlic, and chilli and soften. Don’t brown or burn.


Add the carrots, sweet potato and celery and mix well together. Then add the cashew nuts, cumin, turmeric and ginger. Pour over the stock, then bring to the boil. Reduce the heat and simmer for 15 minutes. season with ½ tsp sea salt, fresh black pepper and lemon juice to taste. Turn the heat off and using a hand-held blender, blend until smooth.


Sprinkle fresh coriander and toasted pumpkin seeds over the top when serving or try plain coconut yoghurt.

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