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.
Katrina says
Love the spaghetti squash in this soup! Such a fun idea!
Julie says
This soup looks fabulous. I made a hearty fall soup this past Tuesday and had to laugh because as you know it was a whopping 92 degrees here in the Tampa Bay area. However looking forward to making this one soon thank you
Emanuela, The Raw Beet says
Hello!
I just fund out your blog through the Green Kitchen Stories links.
I love this soup! I usually add lemon, garlic and ginger too to my soups, but I’ve never added trumping and never made spaghetti squash before. I’ll definitely have to give your soup a try.
Can I omit lemongrass? It’s almost impossible to find where I live in Italy :(
Have a lovely Sunday.
Emanuela
Anya says
Hi Emanuela,
Thank you so much for the kind words. You can omit lemongrass, the soup will still work.
Emanuela, The Raw Beet says
Thanks a lot Anja! I’ll try it then :)
Emanuela, The Raw Beet says
Sorry Anya, I spelt your name wrong in the previous comment -_-
Have a lovely day <3
Susannah (Lemon and Coconut) says
Hey Anya, my God those photo’s are so beautiful. You could frame that soup photo and put it on the wall it’s just stunning I mean those colours! Thanks so much, such a lovely nutritious and healing recipe too xx
Anya says
Thank you so much for the warm words Susannah!
x Anya
Himi Choudhary says
This is such a favorite blog looking too much option for food lovers.
Hannah-Phoebe says
Aw this looks amazing finally gonna get round to making this is the last push waiting for spring!
Was wondering whether it keeps/freezes well or if the noodles turn to mush?
Thanks!
Anya says
Hi Hannah, I’ve never frozen this soup myself so cannot say for sure, but I bet it will be fine. Even if the noodles become a bit mushy, the flavor will still be amazing. Enjoy!
grace says
you forgot to attach the directions. please share.
Anya says
Hi Grace,
As I wrote at the bottom on the post, I created this recipe as part of a healthy recipe package for Food & Wine online, see the detailed recipe here – http://www.foodandwine.com/recipes/squash-noodle-soup-with-healing-turmeric-ginger-broth-roasted-carrots-and-beluga-lentils