Orange Root Soup
3 tbsp vegetable oil
1 medium onion, peeled and diced
2 cloves garlic, minced
1 1-inch piece ginger, peeled and minced
4 tsp Warming Spice Blend
1 medium sweet potato, peeled and chopped into a 1-inch dice
½ butternut squash, peeled, seeded and chopped into a 1-inch dice
3 medium carrots, peeled and chopped into 1-inch pieces
2/3 cup red lentils
1 tsp salt
juice of ½ lemon
¼ cup sliced almonds, toasted
1. In a large soup pot, heat vegetable oil on medium high heat. Add onion and sauté for 3 minutes, until translucent. Add garlic and ginger and sauté for another 2 minutes to lightly brown. Add spice blend and cook for another minute.
2. Add sweet potato, squash, carrots & lentils and fill to the level of the vegetables with water. Cover pot and bring to a boil. Reduce heat to a simmer and cook for 30 minutes, when all vegetables should be tender.
3. Remove pot from heat. Using an immersion blender, puree soup until very fine, going a bit further than you think you need to. Add salt and lemon juice and stir to combine. Taste and adjust seasoning as necessary. Serve garnish with toasted almonds.
Warming Spice Blend
Makes about 1 tbsp
1 tsp ground cumin
½ tsp ground black pepper
¼ tsp ground cardamom
1/8 tsp ground nutmeg
½ tsp ground cinnamon
½ tsp ground ginger
1. Combine all ingredients in a small bowl and stir. Store in an airtight container.