Sweet Potato, Turmeric and Carrot Soup ( Vegan, Gluten-Free)
GLUTEN FREE II DAIRY FREE II VEGAN II SOY FREE II PALEO II NUT FREE II SESAME FREE II TOP 14 FREE II SHELLFISH FREE II FISH FREE II NIGHTSHADE 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.
Notes on ingredients
Turmeric
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. If you cannot find fresh turmeric then use 1/2 tsp of dried instead.
Stock
The stock that I used is by Marigold, its yeast, gluten, dairy free and vegan. If you cannot do nightshade vegetables, use Kallo, as it doesn't contain potato starch as an ingredient if you cannot eat nightshade vegetables. If this recipe needs to be free of the top 14 allergens, none of the stocks on the market will be suitable, as they almost always contain celery. Make this stock and omit the celery to use in the recipe instead. Take a look here.
Garam masala
Check labels on masala as some may contain chilli and are not permitted on a nightshade-free diet.
Ingredients
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
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 flakes 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.
Don’t forget to sign up for my newsletter so you can receive my articles and recipes straight into your inbox.
Looking for anything?
Browse all Articles
Latest articles
Latest Recipes
Follow along on Instagram
You might also like these recipes:
