Ingredients
Soup Ingredients
- 1 tbsp olive oil
- ¼ white onion, diced
- 1 garlic clove, minced or finely diced
- 1 celery stalk, diced
- 1 teaspoon turmeric powder or 3 teaspoons fresh turmeric
- 1 large sweet potato, peeled and diced
- 10 medium carrots, peeled and diced
- 5 small sage leaves or 1 teaspoon dried sage
- 3 cups vegetable broth
- Pinch of salt
Instructions
- Prepare the Vegetables: Peel and dice the carrots and sweet potato. Dice the celery, onion, and garlic finely to ensure even cooking and blending.
- Sauté Aromatics: In a large soup pot, heat the olive oil over low to medium heat. Add the diced onion, garlic, turmeric, and celery, cooking for 3-4 minutes until the onions soften and the mixture is fragrant.
- Cook the Vegetables: Add the diced sweet potato and carrot to the pot and cook for about 5 minutes, stirring occasionally to combine flavors and slightly soften the vegetables.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a gentle simmer and cook for approximately 15-20 minutes until the vegetables are fork-tender. Add fresh sage about 5 minutes before the end of cooking.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer the soup in batches to a food processor and blend until creamy and well combined.
- Serve: Ladle the soup into bowls and enjoy warm as a comforting meal.
Notes
- If your carrots are fresh, peeling is optional—simply wash well and trim tops and tails.
- Add additional vegetable broth if you prefer a thinner soup consistency.
- For a spicier version, add fresh ginger root along with the garlic and turmeric during the sauté step.
- Nutrition information is estimated and may vary with different vegetable broth brands.
- For histamine intolerance considerations, note garlic scores 1 and vegetable broth varies by brand.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, British
- Diet: Vegetarian
