Golden Zesty Turmeric Soup
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Why I Love This Recipe
Turmeric has been used for centuries not only as a spice but also for its medicinal properties, especially for its anti-inflammatory benefits.
Ingredients You'll Need
1 tablespoon of olive oil
1 medium yellow onion, diced
3 cloves of garlic, minced
1 inch piece of fresh ginger, grated
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground paprika
4 cups vegetable stock
1 medium carrot, thinly sliced
1 medium zucchini, diced
1/2 cup red lentils, rinsed
Salt and pepper to taste
Juice of one lemon
Fresh cilantro or parsley for garnish
Directions
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for 3-4 minutes until softened.
3. Stir in the minced garlic and grated ginger; cook for an additional 1 minute.
4. Add the turmeric, cumin, and paprika; stir to coat the aromatics.
5. Pour in the vegetable stock, increase the heat to bring it to a gentle simmer.
6. Add the sliced carrot, diced zucchini, and rinsed lentils. Simmer for 20 minutes, until the vegetables are tender and the lentils are cooked.
7. Season with salt and pepper to taste. Stir in the lemon juice.
8. Serve hot, garnished with fresh cilantro or parsley.
9. Store cooled leftovers in airtight containers in the fridge for up to 3 days.
Pairs Well With
Pair with a crisp Riesling or an iced ginger lemonade
Questions, Comments & Reviews
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