Prep time 15 minutes
Cook time 30 minutes
Yield: Serves or Makes 3-4 servings
In a heavy bottomed pot, add the squash, carrots, apple, broth, salt, pepper, cinnamon,cayenne, curry powder, and turmeric and bring to a boil.
Reduce heat to medium, cover and let simmer for 25-30 minutes until the squash and carrots have fully cooked.
Turn heat off and add coconut milk, cracked pepper and maple syrup.
Let the soup cool for 10 mins and then add it to a Vitamix blender and blend until completely smooth. Add to the pureed soup back to the pot and heat up before serving.
Garnish with pumpkin seeds, micro greens and edible flowers.
Heat oil in a heavy bottom pot and add onion and garlic, saute for 5 minutes. Add fennel and saute for 4 minutes.
Add broccoli, vegetable stock, salt and pepper. Bring to a simmer and cook covered for 10 minutes until broccoli is cooked.
Add in the kale, cashews, lemon juice and simmer for 5 minutes, remove from heat and blend in a Vitamix until smooth. Strain through a mesh strainer and return to pot and heat up before serving.
Garnish with micro greens and pecans, serve.
Heat oil in a heavy bottom pot add shallots and saute for 5 minutes on medium heat. Add purple sweet potatoes, vegetable stock, smoked paprika, pepper and salt. Cover and cook for 20 minutes until the potatoes have fully cooked through.
Turn of heat and let cool for 10 minutes. Transfer soup to a Vitamix blender and puree until smooth. Return soup to the pot over medium-low heat, add vinegar and mix well.
Garnish with coconut milk and serve.