A creamy and hearty soup featuring a blend of vegetables and brown rice noodles, simmered with turmeric and nutritional yeast for a rich flavor, finished with a touch of coconut milk for creaminess. Perfect for a comforting meal.
1. Heat the oil in a medium pot over medium heat. Add the onion and sauté for 3-4 minutes.
2. Add the butternut squash, 1/2 cup of carrots, and garlic. Season with salt and pepper, then sauté for 5 minutes or until lightly fork-tender.
3. Add the broth, turmeric, and nutritional yeast. Bring to a boil and reduce to a simmer for about 15 minutes, or until the squash is fully fork-tender.
4. While the soup base cooks, cook the brown rice elbows in a separate pot according to package instructions until al dente. Strain, rinse, and toss with about 1 teaspoon of oil. Set aside.
5. Once the squash is fork-tender, reduce the heat and blend the soup with an immersion blender until smooth.
6. Add the broccoli and 1 cup of shredded carrots to the soup and simmer for 10 minutes, or until the broccoli is tender.
7. Combine the coconut milk and arrowroot starch, then add it to the soup along with the cooked pasta. Stir until the soup is thick and creamy.
8. Serve topped with fresh chives.
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