sweet potato turmeric soup

Okay, I actually think this soup is the joy of my life right now. Sorry husband. But seriously, I have been obsessed with warm, spiced soup but haven’t found a good recipe yet. So I made up my own! With a variety of different root veggies & my person fav ingredient – turmeric root… this recipe is not only comforting, filling, and nutritious… it is also a super food soup that will help to prevent cancerous cells from developing in the body. I hope you enjoy it!

**note: If you can’t find turmeric root, try 1 tsp turmeric powder. BUT the root adds a special spice taste that I loved! I found turmeric root at Harmons. I’m sure you can find it at a Whole Foods or local health food store as well.

sweet potato turmeric soup

(vegan, gluten-free)

ingredients:

  • 1/2 medium butternut squash
  • 1 sweet potato
  • 2 medium carrots
  • 1 inch turmeric root, skinned & minced
  • 3-4 cups vegetable broth
  • 2 cups water
  • 1/2 can coconut milk
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tbsp raw honey
  • 3 tbsp coconut oil
  • 1/2 raw pumpkin seeds

 

instructions:

  1. Preheat oven to 400 degrees. Wash & prepare the butternut squash, sweet potato & carrots. Cut the butternut squash in half vertically & scoop out all the seeds. Cover the inside of the squash with a thin layer of coconut oil. place the half face down in a 9×13 glass dish with an inch of vegetable broth in the bottom.
  2. Skin & chop carrots into 1 inch chunks & place in the glass dish next to the squash. Puncture the sweet potato with a fork a couple times. Place the dish in the oven & the sweet potato on the rack next to it. Allow veggies to roast for about an hour or until all of them are tender & can be flaked with a fork.
  3. Once they are done baking, remove them from the oven & allow them to cool (keep oven on). Scoop out the butternut squash from the skin & place the mush into a bowl. Peel skin from sweet potato & place sweet potato & carrots into the bowl with the mush.
  4. Place a large plan on the burner at medium-high heat. Place 2 tbsp coconut oil in the bottom & add minced shallots, garlic & turmeric root to the oil. Sautee the mix until the shallots are translucent & the yellow from the turmeric bleeds onto the shallots (about 5-7 minutes).
  5. Meanwhile – place 1/4 of the 1/2 cup raw pumpkin seeds onto a baking sheet & place in the oven at 400 degrees for 5-10 minutes or until golden. Remove pan from oven & cool.
  6. Turn down heat on burner to medium & add the veggie “mush” to the pan. Smash it down and mix it. Add 2 cups of vegetable broth & 2 cups water.
  7. Add honey, salt, pepper, cinnamon & nutmeg. Mix, allow to simmer for 10 minutes.
  8. Remove pan from heat & use immersion blender or high-speed blender to blend the mix on high until combined. Return mix to the pan, and place back on the burner at low heat. Add coconut milk & mix until combined.
  9. Do a taste test & make sure it is spiced & sweetened to your taste, as well as a consistency you like! If it is too thick, add more veggie broth or water. If you like it more creamy you can add more coconut milk as well!
  10. Serve with a mix of raw & toasted pumpkin seeds on top.

 

I hope you enjoy this recipe as much as I did! Please feel free to comment and let me know how you liked it :).

*tip: WHAT on EARTH do I do with the extra butternut squash half?? I remove the skin from the raw squash & cut it into chunks. Roast at 400 for 45-60 minutes with coconut oil, pink himalayan salt or cinnamon. Enjoy on top of a salad, with rice and veggies, or with granola! Butternut squash is so versatile. I also puree it for my little babe or use it to make vegan mac & cheese (recipe coming soon!)

 

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