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
- 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
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- Add honey, salt, pepper, cinnamon & nutmeg. Mix, allow to simmer for 10 minutes.
- 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.
- 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!
- 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!)