October is the season for the notoriously sugary pumpkin spice lattes and other sweet treats, but it’s also the season for delicious and healthy seasonal vegetables! Make the most out of the autumn season and try this turmeric, sweet potato, and pumpkin soup. It’s the perfect recipe to keep you warm (and satisfied) as the cooler season rolls in.
Not only is this delicious soup recipe easy to make – it’s vein healthy! The turmeric is a natural anti-inflammatory, making this an excellent choice for a healthy, feel-good meal.
-1 Tbsp extra virgin olive oil
-1 medium onion
-2 cloves garlic
-1 cup carrots
-6 cups water
-1 large peeled sweet potato
-1 can pure pumpkin puree
-1 Tbsp ground turmeric
-1/4 tsp powdered ginger
-Salt and pepper
-Mince garlic, chop onions and carrots
-Add olive oil, onion, garlic, and carrots to a large pot. Stir continuously over medium heat until onions are translucent.
-Cut sweet potato into moderately sized cubes.
– Add the remaining ingredients and bring to a boil.
-Cover pot and let cook for 20 minutes.
-Blend with traditional or immersion blender and enjoy!