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Golden Goddess Sunshine Soup

Author Carol Little

Ingredients

  • 3 sweet potatoes peeled, and chopped
  • 3-4 carrots peeled + chopped (if organic, don’t peel)
  • 1 butternut squash cubed
  • 4 cups orange juice 1000 ml
  • 1-2 tablespoon ginger root fresh, grated
  • 1 tablespoon turmeric powder or fresh, grated if available
  • 1 teaspoon nutmeg powder (or fresh, grated if possible)
  • ⅛ teaspoon Sea Salt
  • ¼ teaspoon fresh ground pepper
  • 1 tablespoon citrus rind orange, lemon, lime ~ one or combination
  • 1 teaspoon lime peel for garnish
  • Optional: 1 cup 5% cream substitute Coconut milk or your favourite or leave out for Vegan version
  • : 1 tablespoon Bragg’s liquid amino acid combination

Instructions

  1. Prepare the vegetables
  2. Put the orange juice in a large stainless steel pot
  3. Add the vegetables
  4. Bring to a boil
  5. Turn down the heat
  6. Allow to simmer until ‘fork tender’ (soft) ~ about 20 minutes.
  7. Add the seasonings.
  8. Use a blender or my favourite; a hand-held blender.
  9. Blend all the ingredients until the soup has smooth consistency.

Recipe Notes

If you want to thin out this very luscious soup, suggest adding some veggie or bone broth.
Serve with a swirl of lime zest and your choice of crusty bread option (or your choice of GF crackers ~ my favourite? Mary's Seed crackers!)

Adapted from in honour of dear departed friend and fab chef Fernand