24-Carrot Sweet Potato Soup
This soup has a beautiful golden hue thanks to beta-carotene rich carrots, sweet potatoes, butternut squash and rutabaga.
Rutabaga?
Yes, friends you read correctly.
Haven’t cooked with a rutabaga before? Don’t worry, I hadn’t either - and I was missing out on a sweet, comforting cruciferous vegetable from the same family as other brassicas like cauliflower, broccoli, brussels sprouts and cabbage. Rich in anti-cancer compounds like indole-3-carbinol, I advise patients to eat at least one ½ cup serving of cruciferous vegetables a day.
Prep Time 10 minutes
Cook Time 20 minutes
Makes multiple servings
Ingredients
2 tablespoons extra-virgin olive oil
1 onion, roughly chopped
2 cloves garlic, chopped
6 cups total roughly chopped mixed sweet potatoes, butternut squash, carrots + rutabaga
½ teaspoon turmeric
¾ teaspoon salt
½ teaspoon freshly ground pepper
3 cups organic bone broth
1 (15-ounce) can cannelini beans
1 (13-ounce) can full-fat unsweetened no-guar coconut milk
Juice of ½ lemon
Serve each portion with:
1 tablespoon toasted seeds
¼ cup microgreens (we like the Bridgeport brand Gansta Greens)
Directions
Heat a soup pot over medium heat. Add the olive oil, onion and garlic and saute for a minute. Then add the mixed vegetables and spices and cook a few minutes more, until fragrant.
Add the remaining ingredients and bring the soup to a boil. Once boiling, lower the heat to medium-low again and simmer for 15-20 minutes until vegetables are soft.
Use a blender to puree soup. Top each 1 ½-cup portion with microgreens and toasted seeds.
Enjoy!