Recently, I had a client who was suffering from fairly severe auotimmune issues. With that, comes an incredible amount of dietary restrictions: no dairy, gluten, soy, nightshades (tomatoes, eggplant, white potatoes, all peppers including spices like cayenne, paprika, chipotle, etc.) along with most grains, nuts, legumes and seeds. Bascially, anything that causes inflammation.
Finding ways to create flavorful, satisfying dishes with so many limitations can be quite the challenge. However, it’s the kind of challenge I love and that is what inspired this beautiful, creamy soup I made for her. Most of the ingredients are highly anti-oxidant, anti-inflammatory, and are also full of deep, complex flavors.
What I love most about this soup is that even without understanding how good it is for you, you want to eat it because it’s just plain delicious. So delicious in fact, that my client asked that I make a big batch of it for her four weeks in a row. She even ate it for breakfast!
Sorry I missed getting this out in advance of Thanksgiving but hope you’ll enjoy it in the coming days.
- 1.5 tablespoons of coconut oil
- 1 sweet onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons of freshly grated ginger
- 1 teaspoon each of ground cumin + coriander
- ½ teaspoon each of ground cinnamon, freshly ground nutmeg, turmeric and cardamom
- ¼ to ½ teaspoon of cayenne (optional – don’t use if keeping nightshade free)
- 1 small kabocha squash, peeled + roughly chopped (about 3 cups)
- 1 medium sweet potato, peeled + roughly chopped
- 2 medium carrots, peeled + sliced (can sub with parsnip)
- 6 to 8 cups vegetable stock or broth
- 1 14 oz can of full fat coconut milk
- salt + pepper to taste
- big squeeze of lemon at end
- garnish with microgreens or cilantro
- Heat the oil over a low heat. Add the onion with a pinch or two of salt and cook for 3 to 5 minutes until translucent. Add garlic & ginger and cook for 1 minute more.
- Add spices and sauté for another minute or two. Add a dash of the broth if the spices are sticking to the pan.
- Add in the squash, carrots & sweet potato and sauté for 2 to 3 more minutes splashing with additional veggie broth if spices are sticking again. Season with a pinch or two of salt and a few grinds of fresh pepper.
- Add in vegetable broth, bring to a boil then lower to a simmer and cook for around 20 minutes until veggies are soft.
- Add in coconut milk and simmer another 10 minutes.
- Once veggies are fully cooked, blend in high-speed blender in batches making sure not to splash the hot liquid.
- Serve with a squeeze of lemon and garnnish with micro greens or cilantro.
- The soup will keep in the fridge for up to 4 days or freeze for up to 2 months in portions for later use.