Ginger Carrot Sweet Potato Soup

This is one of the newer soups I’ve added to my recipe file. It is adapted from a web recipe that peeked my interest with its use of ginger and I wanted to up this soups flavor and nutrition by adding sweet potato and turmeric. I also made other changes like using Gochujang sauce to make it fit our family’s tastes.

To make this a heartier meal try adding some roasted broccoli florets, cut up small after roasting, on top.

INGREDIENTS - Serves 4-6

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

2 tablespoons chopped peeled fresh ginger

2 cloves garlic, chopped fine

5 carrots, chopped

1 large sweet potato, diced into 1 inch pieces

Kosher salt and freshly ground pepper

1 1/2 teaspoons turmeric powder

1 14-ounce can coconut milk

3-4 cups vegetable stock

1 15-ounce can cannellini beans, undrained

Optional - 1 tablespoon Gochujang sauce

Directions

Heat olive oil in a large wide pot or Dutch oven over medium heat. Add the onion and ginger and cook, stirring occasionally, until softened, about 5-7 minutes. Stir in the garlic and cook for one minute. Add the carrots, sweet potato and turmeric and season generously with salt and pepper. Add the Gochujang sauce if using. Add the coconut milk, beans with their liquid and 3 cups vegetable stock. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the carrots and potatoes are very tender, 25-30 minutes.

Puree the soup with an immersion blender (or transfer to a regular blender or food processor in batches and puree); taste and adjust seasoning as needed with with salt and pepper.