When the temperatures are sub-zero and the wind chill makes you want to hibernate, enjoy the warmth of this earthy winter soup that will brighten up your day whether it's crisp and bright, or dark and grey outside.
2 Tbsp olive oil
1 small onion, peeled and diced
2 celery stalks, finely chopped
3 medium carrots, diced
1 honeynut squash or 1 cup butternut squash, deseeded and diced
1 golden beetroot, scrubbed and diced
1 tsp turmeric
1 tsp sweet paprika
1" stem fresh gingerroot, grated
1/2 cup red lentils, rinsed
3-4 cups filtered water
1 tsp sea salt
1/4 tsp freshly grated black pepper
Fresh leaves and pomegranate arils and gomasio or sesame seeds to garnish.
In a large stock pot, heat the oil and sauté the onion and celery for 5 minutes until softened. Add the carrots, diced squash, beetroot, and spices, ginger, and lentils and cook for a further minute. Pour in the water, bring this to a boil, then turn the heat down and cover and simmer for 20 minutes. Sprinkle in the salt and then blend until smooth, adding a little water if necessary to desired consistency.