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Root Vegetable Soup Healing Spices

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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Soup
Cuisine: American
Calories: 732
Ingredients Equipment Method Video

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

Equipment

  • 1 sauté pan

Method
 

  1. 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.
  2. Add spices and sauté for another minute or two. Add a dash of the broth if the spices are sticking to the pan.
  3. 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.
  4. Add in vegetable broth, bring to a boil then lower to a simmer and cook for around 20 minutes until veggies are soft.
  5. Add in coconut milk and simmer another 10 minutes.
  6. Once veggies are fully cooked, blend in high-speed blender in batches making sure not to splash the hot liquid.
  7. Serve with a squeeze of lemon and garnnish with micro greens or cilantro.
  8. The soup will keep in the fridge for up to 4 days or freeze for up to 2 months in portions for later use.

Video