![]() While this recipe is so impressive, it is deceptively simple, with only 7 ingredients (not including pantry staples) you can whip this up in under 30 minutes. However, if you don’t have fresh turmeric, try ground, dried turmeric. When you use fresh turmeric, you will get a more intense flavor and color. Read more about cooking with fresh turmeric at the Plant-Powered Dietitian. This recipe is great featuring fresh turmeric root, which is increasingly available at markets and natural food stores. The nutrition value of this soup is off the charts, thanks to the carotenoids found in the squash, and the curcumin compounds found in turmeric. Cook it up, puree it, and serve this soup as a luscious lunch with a pita sandwich or hearty salad, or as an elegant start to your dinner. You can also swap out another type of winter squash for this recipe, such as turban, delicata, acorn, or butternut. It’s a beautiful, scalloped squash in “carnival” shades of yellow, orange, cobalt, and green-as splashy as it is delicious and nutritious. What is carnival squash? If you see it at the supermarket or farmers market, you can’t miss it. Carnival squash at a local farmers market. Each time I make this soup, the color is slightly different-such is the variety found in Mother Nature! The turmeric adds a truly intense color to the soup, too. ![]() The color of this soup is a fabulous amber-chartreuse shade, which depends a bit on the color of your squash. The sweet carnival squash pairs so well with the warm, earthy, spiciness of turmeric root in this scrumptious soup. I’m in love with creamy, squash soups, like this Carnival Squash Soup with Turmeric, which is completely plant-based (vegan) and gluten-free.
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