Author Notes
What sums up summer if not sunshine and a lush garden. I tried to capture the best of summer in this soup by incorporating all things golden; roasted golden beets and carrots, turmeric and citrus. It is my homage to California in July! —nycnomad
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Ingredients
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3
Golden Beets
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4
Carrots (I used white and orange, large)
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1/2
Butternut Squash
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1
Yellow Onion (optional)
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1 teaspoon
Turmeric
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1/2
Orange (Juice)
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1
Lemon (Juice)
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1-2 teaspoons
Sea Salt
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Black Pepper
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1 teaspoon
Freshly Grated Ginger
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3 tablespoons
Olive Oil
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3 teaspoons
Coconut Oil
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Fresh Cilantro *optional
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Yogurt (I used full fat goat's milk) *optional
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Pumpkin Seeds *optional
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3 cups
Water
Directions
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Preheat your oven to 400F.
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Peel the butternut squash and remove the seeds. Chop into large chunks. Peel and chop the carrots, beets and onion if you are using it. Place the vegetables on a lined baking sheet and drizzle with 3Tbsp of coconut oil. Sprinkle with salt and pepper.
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Roast the vegetables in the oven for 30-45 mins or until they are slightly caramelized on the bottoms.
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Let the vegetables cool and then place in a blender. Add 2 Cups of water and blend until smooth.
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Add the olive oil, the juice from 1/2 of an orange and the juice from 1 lemon. Blend until fully incorporated.
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Add the turmeric and the grated ginger and blend again.
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You can chill the soup or serve it slightly warm. I like it both ways. When you are ready to serve the soup, ladle as much as you want into your bowls.
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Garnish with freshly chopped cilantro, sprouted pumpkin seeds and/or a dollop of fresh creamy yogurt (obviously leave it out if you are vegan). Sit back and enjoy the sunset!!!
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