Sweet potato, turmeric and carrot soup

Soy FreeMeal Type: MainPaleoNut freeDairy freeVeganGluten freeSesame freeTop 14 free

6 Oct

GLUTEN FREE II DAIRY FREE II VEGAN II SOY FREE II PALEO II NUT FREE II SESAME FREE II TOP 14 FREE

This is a really wholesome smooth, and velvety soup with the additional benefits of being anti-inflammatory thanks to the turmeric, ginger and garlic that I added. Serve this with some fresh sourdough, or add some brown rice and veggies to the soup for hungry days.

I love batch cooking soups in the winter months as they keep so well. Enjoy the recipe. I hope you love it.

Anti inflammatory soup by kam sokhi mind body & eating coach

I bought fresh turmeric from Sainsbury’s, however, you can easily find fresh turmeric in Asian/Indian stores too, and it will probably be far cheaper. Feel free to use any brand of stock you prefer.

I can only use this marigold brand as I cannot tolerate yeast, and this is literally the only brand in the UK that doesn’t contain yeast. It also benefits from being gluten-free, and they have a whole variety of stocks that are free from, so it’s definitely worth a butchers!

Ingredients

marigold swiss vegetable bouillon powder

Indian spice turmeric is anti inflammatory

This would be a great soup recipe to make in a slow cooker. I absolutely love slow cooking in the winter its such low effort to create something delicious.

Step by step

Autumn carrot and sweet potato soup with ginger

Turmeric spice which is an anti inflammatory superfood

Recipe

1 large white onion chopped
1 leek chopped
5 cloves of peeled garlic
250 g carrots peeled and chopped
250 g sweet potato peeled and chopped
20 g fresh turmeric or 1/2 tsp dried turmeric
65 g ginger chopped
3 chilli ( optional)
30 g vegetable stock ( if using the marigold brand above) or 2 cubes
2 tsp ground cumin
2 tsp ground coriander
30 g freshly chopped coriander

Method

Sweat the first 3 ingredients till soft on medium heat.
Then add the rest of the ingredients except the stock and spices and cook till softened approx 8 minut.es
Add the spices and cookout for a couple of minutes to release the flavour of the spices.
Add the stock and top up with hot water from the kettle and simmer on medium heat till veggies are soft.
Once veggies are cooked, turn the heat off and leave to cool before liquidising.
Once the soup is blended, till smooth, add the chopped coriander and serve.
As a side note I garnished my soup with roasted sweet potato and carrot. Drizzled over some olive oil and coconut milk. And finished it off with red chilli flsakes and coriander.

Variations

You could add any selection of orange vegetables to this recipe. Try any type of squash or even yellow or orange lentils. Feel free to sub the vegetable stock for organic chicken stock if you prefer.

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.

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Hi there, I am Kam and I create delicious allergy friendly recipes for health conscious people like you, so you can find joy & happiness in food again.

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