Turmeric. I want to try it and I've been seeing the funny little name pop up in a few recipes here and there. So when I saw it at the Franklin Farmer's market from Rocky Glade Farm, I spent my weekend searching for the perfect soup that would pair well with it. Loved meeting a new farmer from Eagleville as well! The good thing about soup: it is hard to mess up. I found a lot of recipes, but none that quite fit all that I was looking for. This recipe is comprised of a variety of inspiration and based on what I had on hand (cold, rainy days don't make for a fun trip to the grocery store).
Moroccan inspired with a twist of zesty lime, cilantro from my Bloomsbury Farm winter CSA, hearty vegetable stock, and packed with power proteins (sweet potatoes & lentils)—this soup is a winner. The coriander, cinnamon, cayenne and tons of cumin create a welcomed change of flavor from traditional soups, chili's, and casseroles that inundate this time of year. Bon a petit!
INGREDIENTS: + 1 cup autumn blend lentils from Whole Foods (or a variety of lentils: French Green, Petite Crimson, Golden, Black Beluga, Spanish Pardina, and Ivory White). + 6 Celery Stalks, diced + 1 yellow onion, diced + 1 sweet potato, peeled and cubed + 3 garlic cloves, minced + 1 tbs olive oil + 2 tsp cumin + 2 tbs. fresh turmeric, finely chopped + 1/2 tsp coriander + 1/4 tsp cayenne + 1/4 tsp. cinnamon + 8 cups vegetable stock + Lime, cilantro, radishes for garnish + salt and pepper
METHOD: 1. Saute the onion and celery in a large pot, over medium heat with olive oil. 2. Add garlic and sweet potato with all of the other spices. Stir together and then pour in 4 (of the 8) cups of vegetable stock. Bring to a boil and keep it at this temperature, for about 15 minutes (or until the liquid reduces a bit). 3. Next, add the remaining stock, along with the lentils, while maintaining the boil. Reduce heat and simmer for 15-20 minutes (until lentils are soft). 4. Ladle into bowls and garnish with generous amounts of lime, cilantro, and finely sliced radishes.