Golden Root Soup
Servings 6
Ingredients
- 2 Tbsp grapeseed oil
- 1 large leek washed and sliced, light part only
- 1 small onion peeled and coarsely chopped
- 2 garlic cloves peeled and chopped
- 1 small rutabaga or turnip peeled and coarsely chopped
- 2 cups large carrots scraped and chopped, about 1 1/2
- 1 cup sweet potato peeled and chopped, about 1
- 4 cups low-sodium vegetable stock
- 1 Tbsp Chinese five-spice powder
- 1 tsp coconut or brown sugar
- 1/4 tsp kosher salt
- 1 cup full-fat coconut milk plus extra if needed
Instructions
- In large soup pot over medium heat, add oil, leek, and onion. Sauté until soft and clear. Stir in garlic and sauté for 1 more minute.
- Add all remaining ingredients—except for coconut milk. Add a splash more water if needed to make sure vegetables are just about covered with liquid. Bring to a gentle boil. Cover, reduce heat, and simmer until vegetables are fork-tender, about 30 minutes.
- Using hand-held stick blender or transferring to high-speed blender, purée until creamy. Return to saucepan and stir in coconut milk. Heat through. Add a little more coconut milk or water if soup appears to be too thick. Season to taste with some added salt and pepper, if you wish. Serve in bowls and garnish as desired.
Notes
Per servings (if serving 8): 109 calories; 1 g protein; 6 g total fat (2 g sat. fat); 13 g carbohydrates (5 g sugars, 2 g fiber); 95 mg sodium