Recipe: Turmeric Lemon Soup with Ghee-Fried Cashews

When I first met my husband, he made this comforting soup for me, and it won my heart instantly. It has a vibrant yellow colour, lemony fresh flavour, and creamy texture—it’s like happiness in a bowl. We have since adapted the recipe together, making it more nutrient dense. If you do not own a high- speed blender, you can soak the cashews for 15 minutes in hot water, drain them, and then process the soup in a standard blender.


3 tablespoons (45 mL) ghee or Plain Jane Ghee (page 271)

1 medium yellow onion, diced 1 yellow bell pepper, diced

½ head of cauliflower, roughly chopped

1 cup (250 mL) raw cashews

2½ cups (625 mL) seasoned organic vegetable broth, more as needed

½ cup (125 mL) coconut cream, skimmed from 1 can (14 ounces/400 mL) full-fat coconut milk, refrigerated overnight

¼ cup (60 mL) fresh lemon juice

¼ cup (60 mL) nutritional yeast

½ teaspoon (2 mL) ground turmeric

½ teaspoon (2 mL) sea salt

¼ teaspoon (1 mL) chili powder

Ghee-Fried Cashews

1 tablespoon (15 mL) ghee or Plain Jane Ghee (page 271)

¹⁄₃ cup (75 mL) raw cashews

½ teaspoon (2 mL) ground turmeric


1. Make the Turmeric Lemon Soup In a large Dutch oven or

a heavy-bottomed pot with a tight-fitting lid over medium- high heat, melt the ghee. Add the onion and bell pepper and sauté, stirring occasionally, until softened, 5 to 7 minutes.

2. Add the cauliflower, cashews, vegetable broth, coconut cream, lemon juice, nutritional yeast, turmeric, salt, and chili powder. Bring to a boil, then reduce the heat to medium and simmer, covered, until the cauliflower is fork-tender, 10 to 12 minutes.

3. Transfer the soup to a high-speed blender. Blend on high speed until smooth. Add ½ cup (125 mL) more broth, as needed, to thin the soup to desired consistency.

4. Make the Ghee-Fried Cashews.

In a medium skillet over medium heat, melt the ghee. Add the cashews and turmeric. Stir to combine, then cook, stirring occasionally, until the cashews are golden brown, 2 to 3 minutes.

5. To serve, divide the soup among bowls. Garnish with Ghee- Fried Cashews and a drizzle of ghee from the pan. Store left- over soup in an airtight container in the fridge for up to 3 days.

* Vegan: Use virgin coconut oil instead of ghee.

Recipe courtesy of Eat Good Fat By Lee Capatina, Penguin Random House Canada.

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.