Hello my friends,

I hope you are all well and staying warm this winter season. As I write today, it is -25 degrees Celsius (I won’t even tell you what the temp is with the wind chill), so I thought it would be appropriate to share a post to warm you up and one of my all time favourite meals – SOUP! I absolutely love soup 365 days/year and thankfully, so does the hubby – we are mega soup fans! 🙂 🙂 🙂

Growing up, soup was one of our comfort food staples and I swear that mom could make a soup out of just about anything and still make it taste incredible. I did not have one favourite soup because all of hers were outstanding; actually, everything she makes is outstanding  One of the regular soups she made was a yummy Jamaican style pumpkin soup that was packed with tons of good stuff and out-of-this-world flavours! I had an abundance of sweet potatoes and carrots hanging around this week, so decided to make a similar version of mom’s pumpkin soup with my orange root veggies – Sweet Potato and Carrot soup with a kick!

This soup is perfect for cold winter days and is loaded with super foods that are key for fighting off winter colds, flu’s and nasty bugs. The super hero foods featured in this pot offer us a long list of gifts and a host of benefits which include:
– cancer fighters
– anti-inflammatory, anti-fungal, antibiotic
– immunity boosters
– bacteria fighters
– brain boosters
– fat fighters
– metabolism boosters
– high fibre
– high in vitamins A, C, D and B vitamins
– high in iron, magnesium and manganese
– reduce blood pressure and bad cholesterol
– Detoxifiers

This list could go on forever but we need to get to the recipe.  Just know that this soup has some of nature’s best medicine brewed into one big pot of goodness not to mention that the taste is sure to be a crowd pleaser as well. The kick in the soup is compliments of the ginger and cayenne pepper, so if you have a sensitive palette to spice you can omit both or just scale it back a bit.

Enjoy!

Ingredients

2 large organic sweet potatoes, chopped
5 medium organic carrots, chopped
1 large organic onion, diced
2 cloves organic garlic, minced
1 tbsp grated ginger
1 tbsp fresh turmeric, grated (use dried turmeric if fresh is not available)
2 tsp paprika
1 tbsp cayenne pepper
2 tsp cumin
1 sprig of fresh organic thyme
2 cups organic coconut milk – I made my own but you can use canned, just try to avoid BPA lined cans
2 tbsp organic virgin coconut oil (cold pressed)
Zest of two navel oranges
½ organic lemon, juiced
2 organic Bay leaves
7 cups hot chicken stock – I use my own homemade stock but you can use organic bouillon cubes or vegetable broth for vegan
Celtic sea salt & pepper to taste

Instructions

  1. In the soup pot, heat coconut oil on medium high heat
  2. Add garlic, onion, ginger, turmeric, cumin and sprig of thyme to oil and sauté on medium for 2 -3 minutes
  3. Add the yams, carrots, orange zest, paprika, cayenne and salt & pepper to the pot. Sauté on med for another 2 minutes
  4. Pour the hot stock in the pot and add the Bay leaf and lemon juice. Let soup simmer on medium for 25 minutes or until the vegetables are soft
  5. Add the coconut milk and stir into soup thoroughly. Reduce heat and let simmer for another 20 minutes
  6. Take the soup off the heat and remove the Bay leaf and thyme stem from the soup
  7. Using an immersion hand blender, purée the soup until it is a smooth consistency. You can also purée in a food processor in batches. For a thinner soup, add some hot stock as you purée
  8. Return the soup to the heat on low and simmer for another 10 minutes
  9. After the 10 minutes, garnish, serve and enjoy!
    *I have garnished my soup with roasted, organic Australian pumpkin seeds with caramelized organic apples*
Christine

Author Christine

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