AuthorHeather BlakeCategoryDairy free, Gluten-free, Soup, Vegan, Vegetarian, VeggiesDifficultyBeginnerSilky Japanese sweet potatoes, aromatic onions & garlic, and a touch of anti-inflammatory turmeric make this the tastiest soup ever!
Heat olive oil over medium heat in large stock pot. Add onions & carrots and a pinch of salt. Saute for 5 minutes, until onions turn translucent. Add garlic, cook for 2 minutes.
Add sweet potatoes and another pinch of salt. Saute for 3-4 minutes.
Add turmeric, sage, and paprika. Stir and cook for 1-2 minutes.
Add bay leaf and enough chicken stock to just cover veggies. Cover and cook for 25 minutes, until potatoes are easily broken with a spoon.
Remove bay leaf. Use a potato masher to mash until chunky.
Add black pepper (to facilitate turmeric absorption) and 1/2 tsp of salt. Add a few dashes of brown rice vinegar.
Stir well and serve warm! It is soooo tasty!!
Ingredients
Directions
Heat olive oil over medium heat in large stock pot. Add onions & carrots and a pinch of salt. Saute for 5 minutes, until onions turn translucent. Add garlic, cook for 2 minutes.
Add sweet potatoes and another pinch of salt. Saute for 3-4 minutes.
Add turmeric, sage, and paprika. Stir and cook for 1-2 minutes.
Add bay leaf and enough chicken stock to just cover veggies. Cover and cook for 25 minutes, until potatoes are easily broken with a spoon.
Remove bay leaf. Use a potato masher to mash until chunky.
Add black pepper (to facilitate turmeric absorption) and 1/2 tsp of salt. Add a few dashes of brown rice vinegar.
Stir well and serve warm! It is soooo tasty!!
