courtesy of Lillian Zhao

I’m so in love with creamy soups in autumn and winter! They make you feel like home and warm you after a long and cold day. With this recipe I tried to combine sweet and hot ingredients to one delicious soup that is creamy without using cream!

For the Soup Ingredients
1 tablespoon olive oil
1 onion (cut into thin slices)
1 clove garlic (cut into thin slices)
2 tablespoons chopped ginger (cut into thin slices)
1 1/2 pounds carrots (cut into slices)
1 orange (peeled)
1 potato (diced)
4 cups water
2 cups vegetable stock

For the Spirals
1/2 cup water
1/2 teaspoon yeast
1/2 teaspoon salt
1 cup whole spelt flour
1 cup whole wheat flour (or flour of your choice)
2 tablespoons olive oil
1/4 cup tomato
Dried Italian herb mix to taste

Method

1. To prepare the soup, heat olive oil, garlic, onion and ginger in a pot.
2. Add carrots, orange, potato, water, stock and Daily Turmeric Tonic. Cook for 20 minutes.
3. Season with salt and pepper to taste, then mash/smooth with a mixer to desired consistency.
4. Meanwhile, to prepare sticks combine water, yeast and salt in mixing bowl and mix for 30 seconds.
5. Add spelt and wheat flours and mix together for 2 minutes until dough forms.
6. Roll out thin bread sticks, brush with olive oil and tomato paste and sprinkle with spices.
7. Twist sticks into spirals and place on baking sheet.
8. Bake in 350 degree F oven for 20 minutes.
9. Ladle soup into bowls and serve with spirals on the side.
10. Garnish the soup with fresh watercress, herbs, seeds or pumpkin seed oil, as desired.