It’s freezing in these Toronto streets so nothing hits the spot like a warm bowl of soup.
And your girl has a delicious anti-inflammatory bowl of goodness just for you.
4 cups Butternut Squash
2 cups Celery
2 medium carrots
1 medium Yellow Onion
2 cups Vegetable Broth
3 cups Water
2 cups Red Lentils
12 cloves garlic
1 tbsp ginger paste
1 tsp cayenne pepper
1 tbsp turmeric
Peel, cut and seed butternut squash. Slice onion in halves and slice carrots in halves. Coat squash, garlic, onion and carrots with olive oil and place on baking trays.
Roast for 30 minutes at 425F. Place lentil and celery in pot with broth and water, bring to a boil, add roasted vegetables and seasoning and reduce to medium heat. Add salt to taste
Allow soup to cook for 20 minutes and then enjoy.
And enjoy, I topped mine with some fried tofu here.
I also like it with avocado.