Cold days are perfect for soups, and this flavorful, savory vegetarian turmeric broth is one of our favorites! Plus, we are launching the graze shop where you can buy a big bag of pumpkin seeds to add to this soup!skip to the recipe
Sauté the onion, ginger and garlic in coconut oil until soft.
Add the turmeric and stir until everything is coated.
Sprinkle in the cumin, coriander and ginger and continue to cook for 1-2 minutes.
Mix in the remaining ingredients (butternut squash, celery, lentils, stock, water, salt and pepper) and bring to a simmer.
Cook until vegetables and lentils are soft (about 20 minutes) then turn down the heat.
Use an immersion blender to slightly puree the soup. For some texture be sure to only blend the soup a little for more texture!
Serve in bowls topped with fresh coriander & pumpkin seeds. Enjoy!