This is one of those 'slow-down' meals that is extra healing, especially when you're sick. My sweet friend was feeling under the weather so I created this blend out of all the most nourishing foods that I knew would make her feel better from the inside out. I wanted to keep it light yet creamy (cue roast sweet potato and carrots) , spicy yet soothing (cue ginger, garlic and turmeric). She reported back that it made a world of difference and it's my hope that it will do the same for you, even if you're not sick but you just want a little extra love from your food. It is amazing how simple, whole foods can come together to make such a deliciously healing concoction!
I love a good pureed soup but rarely take the time to make them - if I am using my blender it is usually smoothie time but it was so nice to give my vitamix a little something different to blend up - but lets be honest, I would drink this soup cold like a smoothie anyday.
In the recipe description below, I roasted my veggies as I feel it gives an extra layer of flavor but you can always sauté or steam them if you are in more of a rush. I enjoyed it the next day, reheated with some kale and quinoa mixed in- YUM.
Serves: 4 medium bowls • Duration: 1 hour
- 2 medium sweet potatoes, peeled and chopped
- 3 large carrots, peeled and chopped
- 1/2 large onion, chopped
- 2 gloves garlic, peeled
- 2 sprigs of rosemary
- 1-2" fresh ginger, peeled
- 1" fresh turmeric or 1 tsp. turmeric powder
- 2-4 cups low-sodium veggie broth or water
- Additional seasoning to taste (read: salt & pepper)
Optional mix ins and toppings: Kale, broccoli, summer squash, quinoa or rice, tahini drizzle, pumpkin seeds, hemp seeds.
1. Preheat the oven to 425* F.
2. Clean, peel and chop your sweet potato, carrots, onion and garlic and add to a roasting pan with rosemary sprigs. Add about 1/2" of water to the pan and cover tightly with foil.
3. Roast covered in the oven for 45-50 minutes, until the veggies are totally tender. Remove the rosemary sprigs and discard.
NOTE: The smaller you cut your veggies, the faster they roast. I did not cut mine very small so it took a while, cut yours smaller to lessen the cook time.
4. Allow the cool slightly and add all of the veggies and water to a blender along with your fresh ginger and turmeric. Blend into a puree - adding veggie stock or water until you reach your desired thickness - I like mine quite rich and creamy (practically baby food consistency) so I may have added 2 cups of broth to start. Taste and adjust seasoning.
5. If the soup has cooled too much to enjoy straight out of the blender, add it to a pot and bring to a simmer being mindful of splatters. At this point, you can always add more liquid to thin it out or some fresh veggies to bulk up the soup.