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

  1. 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.  

  2. 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. 

  3. Use a blender to puree soup. Top each 1 ½-cup portion with microgreens and toasted seeds. 

Enjoy!

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