Public recipe with member extras
Creamy Golden Turmeric & Ginger Soup
A vibrant, deeply aromatic root vegetable soup where camel milk functions as a tempering agent. It bridges the sharp bite of fresh ginger and the deep, grounding earthiness of heirloom turmeric.
Soups & Starters · Warming Starters & Restorative Autumn Bowls
What you need
Ingredients
- 1.5 cups Camel Milk
- 1 Sweet Onion, diced
- 2 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 1 tsp Ground Turmeric
- 1/2 tsp Cumin Seed, ground
- 4 cups Butternut Squash or Carrots, cubed
- 2 cups Clean Vegetable Broth
- 2 tbsp Extra Virgin Olive Oil
Method
Instructions
- Heat olive oil in a Dutch oven over medium heat. Sauté the diced onion until translucent and tender.
- Introduce the minced garlic, ginger, turmeric, and cumin. Stir continuously for 60 seconds until fragrant.
- Add the cubed squash or carrots, coating them evenly. Pour in the broth and bring to a rolling boil.
- Reduce heat, cover, and simmer for 20 minutes, or until the vegetables yield effortlessly to a fork.
- Purée until velvety. Pull the pot entirely off the flame, then stir in the cool camel milk to preserve its subtle nuance.
From The Arrogant Hippie Culinary Journal: Camel Milk Edition by Aunesty Janssen
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