golden soup

We love bright and colorful food, and this soup is no exception. Featuring turmeric, a spice known for its anti-inflammatory properties, this soup is rich, creamy, and oh-so-grounding. Like the popular Curried Carrot Soup from our previous book, this is cleanse friendly, easy on digestion, and quick to prepare.

Yield 4–6 servings
Prep Time 15 minutes
Cook Time 30 minutes
CLEANSE

2 tbsp olive oil

2 tsp yellow curry powder

1 tsp ground turmeric

1 head cauliflower, cut into florets (5–6 cups)

4 medium stalks celery, chopped

1 yellow onion, chopped

2 cloves garlic, chopped

1 tsp Himalayan pink salt, divided

3 cups Veggie Broth or low-sodium vegetable broth

1 (13.5oz) can full-fat coconut milk

2 tbsp freshly squeezed lemon juice

Freshly ground black pepper, to taste

Finely chopped fresh cilantro (optional), to garnish

Garlic and Onion Roasted Chickpeas (optional), to garnish

1   In a medium saucepan, heat the oil, curry powder, and turmeric over low heat, stirring frequently, for 2 minutes. Stir in the cauliflower, celery, onion, garlic, and ½ teaspoon salt, and toss to coat. Cook, stirring frequently, for 10 minutes.

2   Stir in the vegetable broth and coconut milk. Bring to a boil, and then reduce heat to low. Simmer for 10 minutes or until the vegetables are very tender. Remove from heat, and cool for at least 1 minute.

3   In a high-speed blender, working in batches of no more than 2 cups, purée the soup. Return the soup to the pot, and heat through. Season with lemon juice, remaining ½ teaspoon salt, and pepper. Serve topped with cilantro and roasted chickpeas, if using.

variation

To make this Purification friendly, omit the chickpeas and coconut milk. Add an extra 1½ cups vegetable broth to thin as desired. This soup is also great for the Low Sugar Track without the chickpeas.

golden soup