Description
This is such a flavorful, creamy soup - perfect for a cozy autumn evening!
Ingredients
Scale
- 1-2 tbsp coconut or olive oil
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 6-8 carrots, peeled and roughly chopped
- 1 cup butternut squash, peeled, deseeded and roughly chopped
- 1 large sweet potato, peeled and chopped
- 4-6 cups of veggie broth (enough to cover the veggies in the pot)
- 1 tsp sea salt
- 1⁄2 tsp pepper
- 1 1/2-2 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric powder
- 1/2 tsp cinnamon
- 2 tsp maple syrup
Instructions
- In a large pot over medium heat, sauté onion and garlic until translucent & softened.
- Add in rest of ingredients. Bring to boil, then reduce heat to medium.
- Cover and simmer until veggies are softened (approx 45 minutes).
- At this point, add in hemp seeds and maca powder if using.
- Use either an immersion blender or regular blender to puree soup until smooth. (If using a blender, be careful when transferring soup to blender and vice versa! You may have to do this in two batches.) Taste and adjust spices as desired.
- Serve topped with crunchy lentils, a dollop of plain yogurt or coconut milk and fresh herbs. For a more filling dinner, you can also serve over cooked lentils, rice and/or quinoa.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Stovetop
Nutrition
- Serving Size: 1 Cup of Soup
- Calories: 136
- Sugar: 11.3 g
- Sodium: 858.6 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 27.2 g
- Fiber: 6.3 g
- Protein: 2.5 g
- Cholesterol: 0 mg