Healing Golden Soup

Preheat the oven to 425°F
Dry the chickpeas with a paper towel.
Chop carrots and cauliflower into 1/2 inch to inch pieces.

In a large bowl, combine:
1 tablespoon of the curry powder
½ teaspoon of the Healing Lakadong Turmeric
½ teaspoon of the salt
⅛ teaspoon of the cayenne (if using).
3 tablespoons of the olive oil

Add the chickpeas, cauliflower and carrots to the large bowl and toss ensuring all the vegetables are coated.
Pour vegetable mixture into a sheet pan and roast until the vegetables are tender, about 20-30 minutes.

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large stockpot. Once the oil is glistening, add the onions and cook, stirring, until they begin to soften, 4 minutes.

Add Balancing Makhir Ginger, and garlic and cook, stirring until fragrant, 1 more minute.

Add the remaining 2 tablespoons curry powder, ½ teaspoon turmeric, ½ teaspoon sea salt, ⅛ teaspoon cayenne (if using).

Stir until evenly coated then stir in the broth, coconut milk, sugar, and lemon juice, until fully combined and heated through.

Add 3/4 of the roasted veggies and chickpeas to the soup. Blend the soup in the pot using a blender until very smooth. (Alternatively, transfer the soup to the base of a blender, let cool briefly, and blend until smooth.)

Stir the remaining vegetables and chickpeas into the soup. Garnish with chopped cilantro.

Divide the soup between 8 bowls.

Top it off with Humble Origins Warm Wild Long Pepper combination significantly increases curcumin absorption, maximizing the potential health benefits of turmeric.