This winter in Chicago has been COLD! Surviving -30 F temperatures this past week has only been possible with a hot and spicy soup to warm up with at the end of the day!
Root vegetables like carrots, parsnips, and sweet potatoes are seasonal this time of year; They work great in soups and stews and are top ranked for potassium and Vitamin K, and are an excellent source for Vitamin C, B vitamins and fiber. I added curry and turmeric not only for the backbone spice, but to offer additional health benefits which the compound curcumin found in turmeric has been found to help ward off certain cancers, decrease inflammation, improve digestion, and benefit those with alzheimers and depression related disorders.
This recipe has a good kick of spice to heat you up… ENJOY!
2 Tbs Olive Oil 1-2 Tbs Curry 1-2 tsp Turmeric 4” Ginger (peel outside, then grate flesh) 3 Tbs Fresh Sage (chop into smaller pieces) Crushed Black Pepper to taste 5 Cloves Garlic (chopped/diced) 1 Large Sweet Onion (diced) 1 Leek (chopped) 1 Large Sweet Potato (peeled, cubed) 2 Large Parsnips (peeled, chopped) 5 Large Carrots (5-8” long, peeled, chopped) 1/4 Jalapeño (diced) *Optional 3-4 C Low Sodium Chicken Broth 2-3 C Water 1 C Unsweetened Almond Milk
Handful Pumpkin Seeds *Optional Garnish Cilantro *Optional Garnish
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 (chicken 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 toasted pumpkin seeds and cilantro as an option (cilantro cuts the heat, and the pumpkin seeds add a simple crunch).
Servings: 5-6 (2 cup portions)