Ingredients
Butternut squash 4 cups. It is a vegetable with a pale yellow and orange color also known as Calabaza.
Vegan oil 2tbsps
Red onion 1/2
Carrots 3, cut into diced shape
Garlic cloves 6, minced
Ginger 2, grated
Ground turmeric 1tbsp
Freshly chopped coriander 1tbsp
Cayenne pepper 1/2tsp. It adds spiciness. You can skip it
Salt3/4tsp
Black pepper 1tsp, or add according to taste
Vegetable broth 4cup
Spinach 2 cup
Serving Options
Fresh chopped cilantro, and parsley
Unsweetened non-dairy coconut milk
Instructions
Prepare vegan turmeric soup in 3 methods
Stovetop
Add olive or vegan oil to a nonstick pan. Heat this oil at a medium flame.
Next, add squash, carrots, and onion. Sautee it for 5- 1o minutes.
Now, add ginger, garlic, and spices. Mix it well.
Add vegetable broth with these spices. Cook it for an extra 10- 15 minutes until the broth boils.
Once the broth boils, reduce the flame from medium to low flame.
Simmer it again over slow heat for 15-20 minutes or until all the vegetables are tender.
Now, remove 1 cup of soup from this mixture. Blend it with an immersion blender.
Add this blended soup to the remaining broth. Mix it well.
Now, add coconut milk, salt and black pepper.
