Ray of Sunshine Soup

Ray of Sunshine Soup ☀️So grateful for my joyful creation of this soup inspired by my love for the glorious sun.  During my chemo treatments, I loved to walk to my favorite spot on a bridge that connects the hospital to the cancer unit, known as the “Bridge to a Cure” to bask in the sunlight and feel the warmth of its rays shining on my face through the windows.  It brought me great JOY at such a challenging time.  The secret ingredient in this soup is saffron threads, a magical spice from a crocus flower native to Southwest Asia, and the costliest spice by weight, and thus considered the “gold of spices”.  Not only does it add a beautiful fragrance and distinctive flavor, but it also adds a brilliant gold color to recipes. Discovering a new spice, I love is one of the best parts of cooking. The spices in this soup do more than add flavor—they’re packed with natural anti-inflammatory and cancer-fighting properties. 

Ray of Sunshine Soup ☀️

Ingredients: 

 

4 small leeks, white parts chopped 

1 medium butternut squash, peeled and cubed 

4 large carrots, chopped 

4 cloves garlic, minced 

1 ½ cups red split lentils (dry)

4 cups vegetable broth

½ cup coconut milk 

1 tsp ground cumin 

1 tsp smoked paprika 

1 tsp ground ginger 

1 tsp ground turmeric 

5 bay leaves 

1 pinch saffron threads

¼ tsp cayenne pepper 

Salt & pepper to taste

Optional: garnish with fresh parsley or cilantro, Greek yogurt swirl, pumpkin seeds

 

Directions:

1. In a large saucepan over medium heat, add a splash of water to the pan and add spices, onion, garlic, bay leaf, salt, pepper and sauté until fragrant. 

2. Add chopped leeks, butternut squash, and carrots to the pan and sauté, stirring often.  When the vegetables have softened, add the lentils.  

3. Add the vegetable broth and pinch of saffron threads and simmer for 35-40 minutes or until soft.  Once ready, blend the soup in batches until smooth.  Add the coconut milk and stir through.  Swirl with Greek yogurt and garnish with fresh herbs.