A light velvety, rich soup to soothe the soul on these chilly November nights.
This soup will surely warm you up and definitely isn’t lacking in flavour. There are lovely hints of ginger flowing through each spoon and the ginger also gives this soup some subtle spiciness.
This time of year root vegetables start to come in abundance and are the main ingredients that make up this soup. Definitely a vitamin-packed meal with fibre and many nutrients. Carrots and sweet potatoes are known to contain a substantial amount of vitamin K, which is an essential vitamin for both skin and eye health. Both these vegetables are also high in potassium, which helps to control blood pressure and lower chances for bone loss. Ginger also provides many vitamins including vitamin E, C and B6, not to mention it’s extended list of health benefits. To learn more about this ancient spice, see my short post Ginger’s Natural Health Benefits.
- 2 tablespoons butter (vegans: sub with extra-virgin olive oil)
- 1 onion, chopped
- 1/2 teaspoon sea salt
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 1 cup potato, chopped and peeled
- 2 cups carrots, chopped and peeled
- 2 cups sweet potato, chopped and peeled
- 3/4 teaspoon Mrs Dash seasoning (optional)
- 1 teaspoon dried thyme
- black pepper to taste
- 4 cups vegetable broth
- In a medium saucepan, heat butter on medium heat.
- Add onions and salt, cook for 5 minutes.
- Add garlic and ginger, cook for 2 minutes.
- Add thyme, carrots, and potatoes. Stir well and cook for about 3-4 minutes.
- Add broth and bring to a boil (raise heat to high until boiling). Then, reduce heat to low, cover with lid and simmer for 15 minutes. Have the lid slightly off the pot to allow some steam to escape.
- Remove from heat and transfer to a heat resistant blender. Blend until smooth.
- Serve hot with drizzled olive oil.
Serve with quinoa for added protein.