Warming Root Vegetable + Turmeric Soup
This Warming Root Vegetable + Turmeric Soup is packed with winter vegetables and flavor. It has a touch of natural sweetness and a hint of spice. Gluten-Free, Dairy-Free, Vegan
Servings: 4 servings
Calories: 155kcal
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 large shallot minced
- ½ yellow onion diced
- 1 1 inch piece fresh turmeric minced
- 5-6 carrots peeled and diced
- 1 large sweet potato peeled and diced
- 1 orange or red bell pepper diced
- 2 teaspoon paprika
- ½ teaspoon ground chili powder
- 32 oz vegetable broth
- Kosher salt and freshly ground black pepper
- harissa, parsley and flaky sea salt, for serving
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 2 months.
Makes 4 generous meal-sized servings, or 6-8 first course servings.
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