Description
A comforting and nourishing soup featuring a vibrant blend of root vegetables and spices, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, diced
- 1 sweet potato, peeled and diced
- 1 butternut squash, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat olive oil in a heavy-bottomed pot over medium heat.
- Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in minced garlic, cooking for an additional minute or until fragrant.
- Add the diced carrots, sweet potato, and butternut squash to the pot, stirring well to combine.
- Pour in the vegetable broth, adding enough to cover the vegetables.
- Sprinkle in ground ginger and turmeric, stirring to incorporate.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes or until all vegetables are tender.
- Use an immersion blender to puree the soup until smooth, adjusting the consistency with additional broth if necessary.
- Season with salt and pepper to taste.
Notes
To add a creamy texture, consider blending in a dollop of coconut milk or nut butter before pureeing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Various
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: soup, vegan, comfort food, healthy, autumn recipe