Squash Noodle Soup with Healing Turmeric-Ginger Broth, Roasted Carrots and Beluga Lentils

I recently came back from a short stay in NYC with Masha (older daughter and Golubka photographer), where I was happy to get a glimpse of autumn with its turning trees and crisp air. Fall is something I miss a lot after being a resident of almost seasonless Florida for so many years.

All the falling leaves and a minor sniffle got me thinking about comforting soups, which are the best answer to being under the weather or any general cravings for warming, healing food.

This soup is simple in preparation, but full of powerful flavors and anti-inflammatory properties. I started with a play on chicken noodle soup, the classic ‘get well’ food, by using roasted spaghetti squash in place of noodles and making a nutritious broth. The broth is infused with the best of the best – turmeric, ginger, garlic, lemongrass and plenty of lemon. The sweetness of roasted carrots balances out the tartness and spiciness of the broth. Puy lentils complete the soup with body and substance. If you can get your hands on kaffir lime leaves, which can be found frozen at Asian markets, do not hesitate to include them, you’ll be in for a real treat.

I created this recipe as part of a healthy recipe package for Food & Wine online, see the detailed recipe here.