Warm Up Your Winter with a Spicy Roots Soup
By Kristen DeAngelis
Living in Chicago can be COLD in winter. I love coming home at the end of the day and warm up with a comforting meal. This fabulous meatless meal will add a bit of spice and a kick to meal. Using seasonal root vegetables will help boost your vitamin K, C and potassium intake to fight infection and combat the winter colds. Including curry and turmeric provides additional cancer-fighting and anti-inflammatory properties. If you’re brave, add a jalapeno. You will feel the heat no time! Don’t let the winter get you down.
I hope you enjoy this soup as much as I did!
Ingredients
- 2 tbsp olive oil
- 1-2 tbsp curry
- 1 tsp turmeric
- 4 inch (10 cm) ginger, peel outside, then grate flesh
- 3 tbsp fresh sage, chop into smaller pieces
- crushed pepper, to taste
- 5 cloves garlic, chopped and diced
- 1 large sweet onion, diced
- 1 leek, chopped
- 1 large sweet potato, peeled and cubed
- 2 large parsnips, peeled and chopped
- 5 large carrots, peeled and chopped
- 1/4 jalapeño, diced (optional)
- 3-4 cups (800 ml – 1 L) low sodium vegetable broth
- 2-3 cups (500 – 650 ml) water
- 1 cup (250 ml) unsweetened almond milk
- 1 small handful of pumpkin seeds, for garnish (optional)
- cilantro (coriander), for garnish (optional)
Directions
- Heat olive oil in heavy pot over medium heat. Sauté onion, leek and garlic until softened about 5 minutes.
- Add cubed/chopped sweet potato, parsnips, carrots, and jalapeño.
- Add liquids (vegetable broth, water, almond milk and simmer until potato, parsnip, and carrots are soft (your fork should be able to easily pierce through).
- Transfer to a blender in batches and puree or use a hand immersion blender.
- Garnish with pumpkin seeds and cilantro if desired.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6
Serving Size: 2 cups
Calories: 250
Fat: 13g
Trans Fat: 2g
Cholesterol: 0mg
Sodium: 190mg
Carbohydrates: 29g
Fiber: 7g
Sugars: 10g
Protein: 6g