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+ servings
warming root vegetable and tumeric soup
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5 from 7 votes

Warming Root Vegetable + Turmeric Soup

This Warming Root Vegetable + Turmeric Soup is packed with winter vegetables and flavor. Gluten-Free, Dairy-Free, Vegan
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: soup
Servings: 4 servings
Calories: 155kcal
Author: K.C. Cornwell

Ingredients

Instructions

  • Saute the shallot and onion in the olive oil in a large stockpot over medium heat until translucent and beginning to brown. Then add the fresh turmeric and saute for 2-3 minutes. Add carrots and sweet potatoes and cook for 5-7 minutes, stirring often. Add the bell pepper, paprika, chili powder and 1 teaspoon of salt, and cook for 5-7 minutes more. Pour in vegetable stock and bring to a boil, then reduce to a simmer and allow to cook until potatoes are completely tender, about 20-25 minutes. Allow to cool.
    Working in batches with a blender, blend the soup to a smooth consistency (you may need to add a bit of filtered water to reach the desired consistency.) Once the soup is blended, taste and season with salt and freshly ground black pepper. Warm and enjoy, or freeze in an airtight container. Serve topped with harissa, fresh parsley and flaky sea salt.

Notes

Refrigerate in a sealed contain for up to 4 days, or freeze for up to 1 month.

Nutrition

Calories: 155kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 981mg | Potassium: 480mg | Fiber: 5g | Sugar: 9g | Vitamin A: 19256IU | Vitamin C: 45mg | Calcium: 38mg | Iron: 1mg