Show of hands if you’ve enjoyed a warm and creamy mug of Golden Milk to help fight inflammation, soothe the nervous system, and lull you into sleep.
So why keep this idea for just bedtime? I was inspired by Andrew and Larisha over at Make It Dairy Free with this gorgeous Golden Milk Soup idea. You’ll love the traditional flavors of bitter turmeric, spicy ginger and pepper, along with a hint of cinnamon and cardamom to bring about that exotic feel. Using cashews brings an extra level of lusciousness. For a nut-free version, use 1 can of full fat coconut milk.
As always, adjust the seasonings to your liking. add more or less. I toned the seasoning down for this recipe, but if I were to make it solely for me, I would add a bit more of everything for a bolder flavor profile.
Happy eating,
~Monique
Golden Milk Soup
1 tbls coconut oil
2 tbls melted ghee or olive oil
1 small butternut squash, neck only
1 small cauliflower
3 small carrots
1 small yellow onion
3 cloves garlic
4 cups vegetable broth
1 & 1/2 cup raw cashews (or 1 can full fat coconut milk)
1 tbls minced ginger
2 tsp ground turmeric
1 heaping tbls red curry paste
1/2 tsp cinnamon
1/8 tsp ground cardamom
1-2 tsp salt (adjust per your desired taste)
1 tsp black pepper
Juice of 1 lemon, divided
Optional: 1/2 tsp five-spice
Preheat the oven to 400 degrees.
Peel the butternut squash. Dice the neck into large pieces and dice the bulb portion into smaller, 1/4′ pieces. Chop 1/4 of the cauliflower to match those same small pieces and the rest can be rough chopped into larger pieces. Dice one carrot into small pieces and the remaining into larger pieces. Set aside the small pieces for now.
Dice the onion. Melt the coconut oil in a large soup pot over medium and add the diced onions cooking about 5 minutes to soften. Turn the heat down if the onions begin to brown.
Add the larger diced squash, cauliflower, carrots, and 1 cup of cashew, toss well. Let saute for 5 minutes, stirring often, while avoiding browning. Note: If using coconut milk, add this with the broth.
Add the garlic, ginger, turmeric, curry paste, cinnamon and cardamom, black pepper, and 1 tsp salt, tossing to coat all the veggies. Deglaze the pan with 1 cup of broth. Add remaining broth and bring to a simmer. Cover and cook until the veggies are soft~ about 10 minutes.
While the soup is simmering, roughly chop the remaining 1/2 cup of raw cashews. Place these on a sheet pan with the small diced squash, cauliflower, and carrots, toss with 1 tablespoon of melted ghee or olive oil and a good sprinkling of salt. Add the optional five-spice if you are feeling adventurous. Roast for 10 minutes or until lightly browned. The veggies should have some texture to them still.
When the soup veggies are soft, carefully blend on high to a luscious and creamy consistency. This may need to happen in batches. The soup takes on a lighter, spring-like color as it blends. Pour the soup back into the pot. Adjust consistency by adding additional broth or water if the soup is too thick. Stir in half of the lemon juice. Taste and adjust seasoning as needed. Toss the sheet pan veggies with the remaining lemon juice.
Scoop the soup into bowls. Top with a handful of the roasted veggies. Enjoy while warm.
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