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, diced
-2 cloves garlic, minced
-1 cup carrots, chopped (~ 1-2 large carrots)
-6 cups water
-1 large sweet potato, peeled and cubed
-1 15oz. can pure pumpkin puree (~ 1 3/4 cups)
-1 Tbsp ground turmeric
-1 tsp salt
-1/4 tsp ground ginger
-1/4 tsp curry powder
-1/8 tsp pepper + more to taste
-pinch of cayenne (optional)
– To a large pot, add olive oil, onion, garlic, and carrots. Cook over medium heat, stirring frequently, for approximately 7 minutes or until the onions start to look soft and translucent.
– Add the remaining ingredients to the pot and stir. Bring to a boil, then cover and lower heat, and let simmer for 20 minutes, or until sweet potatoes are tender.
-If using an immersion blender, blend soup right in the pot, serve and enjoy! Alternatively, let the soup cool, and then blend in batches using a traditional or bullet blender. Transfer back to pot, heat, serve and enjoy!