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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

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

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