Sweet Potato and Carrot Soup

Plant-Based Superfood Soup Recipe
If you're in search of a superfood recipe, look no further. This delightful soup can grace any meal setting with its presence. The combination of carrots, sweet potatoes, shiitake mushrooms, fresh garlic, ginger, and turmeric is a favorite among many, and for good reason. These ingredients complement each other exquisitely.
Not only is this soup delicious, but it's also packed with nutrition. It's a powerhouse of antioxidants and beta-carotene, known for its effectiveness in delaying aging and preventing cancer. To elevate its presentation, serve it beautifully on a bed of wilted baby spinach. It's a completely plant-based soup, making it both healthy and satisfying.

SWEET POTATO & CARROT SOUP

By Zosia Culinary Adventures | Date: January 13, 2024

Preparation Time:20 minutes

Cook Time: 40 minutes

Yield: 8 servings

Ingredients:

• 1 tablespoon olive oil

• 250 g fresh carrots. chopped

• 250 g sweet potatoes, peeled and chopped

• 1 large onion, peel and diced

• 1 parsley root, peeled and chopped

• 2 celery stalks, diced

• 5 garlic cloves, crushed and extra sliced for garnish

• 1 pc or 2 tablespoons fresh ginger, peeled and finely diced

• 1 pc or 1 teaspoon fresh turmeric, peeled and finely diced

• 1 tsp coriander seeds

• 1 tsp fresh orange zest

• 1 litre vegetable stock or filtered water with salt will also be fine

• 1/4 cup fresh parsley, chopped

• 500 ml fresh baby spinach, baby kale or arugula

• 100 g fresh shiitake mushroom

• sea salt and pepper, freshly ground to season the soup to your liking

Instructions:

1. Heat up olive oil in the large stock pot. Put the carrots, sweet potatoes, celery, parsnip, onion, garlic, ginger, coriander seeds and turmeric. Cover the pot with lid and gently sweat vegetables until softened and translucent without browning them. Sweating helps to draw out moisture from the aromatics and weaken and soften the cell walls of vegetables.

2. Add vegetable broth or just lightly salted water. If you are using vegetable stock, the soup will have deeper flavor, but the soup is still delicious when made just with water.

3. Bring the soup to a gentle boil, allowing the rich flavors to meld together, then reduce the heat to a low simmer and let it gently bubble away for a delightful 30 minutes, infusing the broth with layers of savory goodness.

4. Once everything is quite tender, carefully transfer the ingredients to a food processor or use an immersion blender. Blend the mixture until a smooth and velvety pureed texture is achieved. Be sure to blend thoroughly to ensure a consistent and luscious finish.

5. Adjust seasoning with salt and pepper. Add fresh parsley and orange zest.

6. Slice the shiitake mushrooms and garlic thinly to enhance their flavor as they crisp up in the frying pan. Once they have achieved a delightful crispiness, set them aside to be used as a flavorful and visually appealing garnish.

7. Place a half a cup of fresh baby spinach in the bottom of each soup bowl. Carefully pour the steaming hot soup over the spinach, allowing its vibrant green color to liven up the dish. For an extra dash of flavor and texture, garnish with crisp garlic and lightly sautéed mushrooms. Allow the soup to rest for a moment, letting the heat gently wilt the spinach, before savoring each spoonful. Enjoy the delightful combination of flavors and textures in this comforting bowl of goodness!

8. Soup can be served with a dollop of plain Greek yogurt on top, providing an additional boost of protein if that's something you're looking for.

Nutrition Facts per One Serving

Calories 252 | Fat 13.5 g \ Saturated Fat 2.2 g\ Cholesterol 0 mg\ Sodium 342 mg\ Total Carbohydrate 32.7g\ Dietary Fiber 8.8g\Total Sugars 3.7g\ Protein 5.2 g \ Vitamin D 8 mcg\ Calcium 159 mg\ Iron 8 mg\ Potassium 244 mg