Root Vegetable Soup Healing Spices
Equipment
- 1 sauté pan
Ingredients
- 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
Instructions
- 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.