Unusual recipes

Golden Vegetable Soup

Golden Vegetable Soup

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Turmeric is in the spotlight for super immunity foods at the moment, but with its pungent flavor and oftentimes off-putting texture, it can be a hard sell. A rich and creamy Golden Vegetable soup disguises turmeric into a silky puree with Vitamin A-rich sweet potatoes and carrots.


  • 1 teaspoon extra virgin olive oil
  • 1 small white onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and minced
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 large organic carrots, scrubbed clean and chopped
  • 1 small green apple, peeled and chopped
  • 1 cup frozen sweet potato chunks
  • 32 ounces chicken bone broth
  • 2 tablespoons fresh lemon juice
  • 1/4 cup nonfat plain yogurt
  • 1 tablespoon chopped green onions

Nutritional Information

  • Calories 147
  • Fat 2.8g
  • Satfat 0.6g
  • Monofat 1.5g
  • Polyfat 0.5g
  • Protein 7g
  • Carbohydrate 27g
  • Fiber 4g
  • Cholesterol 0.3mg
  • Iron 1mg
  • Sodium 125mg
  • Calcium 65mg
  • Sugars 12g

How to Make It

Step 1

In a large, heavy-bottomed pot, heat olive oil over medium-low heat. Sweat onions until soft and translucent. Add garlic and ginger- cook until golden and fragrant, about 30 seconds. Add turmeric, cumin, and cayenne (optional) and stir to combine.

Step 2

Add carrots, apple, and potato chunks to pot. Cover with bone broth and bring to a simmer. Cover and cook 25-30 minutes, or until soft. Use an immersion blender or countertop blender to puree soup until smooth. Stir in lemon juice and divide among bowls.

Step 3

Swirl in yogurt and top with onions. Dust with more cayenne, if desired.

Watch the video: How to make white bean and vegetable soup - Gordon Ramsay - Gordon Ramsays World Kitchen