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:

1. Heat olive oil in heavy pot over medium heat.  Sauté onion, leek and garlic until softened about 5 minutes.
2. Add cubed/chopped sweet potato, parsnips, carrots, and jalapeño.
3. 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).
4. Transfer to a blender in batches and puree or use a hand immersion blender.
5. Garnish with pumpkin seeds and cilantro if desired.

Prep time: 30 minutes

Cook time: 15 minutes

Total time: 45 minutes

Servings: 6