Ingredients (serves 4):

½ Yellow Onion (large, chopped)
3 Garlic (large cloves, minced)
1 1/2 tbsps Ginger (fresh, minced or grated)
7 cups Water (divided)
1 tsp Sea Salt
1 1/2 tsps Turmeric
2 Sweet Potato (large, peeled and cubed)
1/2 head Cauliflower (small, cut into florets)
2 Carrot (medium, peeled, and chopped)


1. Heat a large pot over medium-high heat. Add the onion, garlic, and ginger along with enough water to cover the bottom of the pot. Cook for five to six minutes until the onions begin to soften. Stir in the salt and turmeric and continue to cook for another minute.

2. Add the sweet potato, cauliflower, carrot, and the remaining water to the pot and stir to combine. Increase the heat slightly to bring the soup to a gentle boil then reduce the heat and simmer for 25 to 30 minutes or until the vegetables are very tender.

3. Remove the pot from the heat and use an immersion blender to blend until smooth. Season the soup with additional salt if needed. Divide the soup between bowls and enjoy!


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