Carrot, Sweet Potato and Turmeric Soup

The days are getting shorter, the nights longer and it is generally colder and more miserable all round. Winter is coming. 

It is tempting during this period to indulge a little more than normal, to comfort and to feel better. Salads in Winter are a huge no, but in the long run indulgent and heavy meals won't make you feel better either.

The best thing to do in Winter is to make soup. Tons and tons of soup. Soups are like hugs in a bowl: warm and comforing, just what you need on a cold night. And you can fill them with so much goodness, it's like a superfood cocktail.

Aside from the fact they are so healthy for you, another major bonus is that they are ridiculously cheap and easy to make and you can make huge batches in one go and keep them for the rest of the week.

So, what make this soup a superfood cocktail?

Firstly, not only is turmeric one of the tastiest ingredients and adds a vibrant colour to any dish, it is one of the most incredible things on this planet. In preliminary studies, it has been shown to ward off cancer and dementia, fight of liver disease and delay diabetes. 

Carrots are high in antioxidants, packed full with vitamins A, C and K, which is great news for your vision, skin and your immune system.

Sweet potato are one of the best vegetables, not just out of the potato variety, unbelievably tasty and are a great source of vitamin A, D and C, fibre and potassium, magnesium, beta-carotene....the list goes on and on! This is all means it's great for your blood pressure, immune system, blood sugar levels, digestion, vision and de-stressing.

So you want to make it?! Here's what you need:

Makes 5 bowls (depending on how big your bowls!)

- splash of olive or coconut oil

- 1 white onion, chopped

- 2 cloves of garlic, crushed

- 3 large carrots (a few more if they're smaller), chopped into bit-sized chunks

- 3 sweet potatoes, chopped into bite-sized chunks

- 2 tsp turmeric

- 750ml vegetable stock

- pinch of dried chilli/chilli powder (optional)

- salt and pepper

To top:

- handful of flaked almonds

- pomegranate seeds

- coriander

- dollop of natural full-fat yoghurt

Equipment

- hand blender

- large pan

First, heat a splash of olive or coconut oil in a large pan over a medium heat. Slice up the onion and cook in the pan for about 2 minutes. Add the chopped up carrots and sweet potato, pouring another glug of olive oil or coconut oil on top, to make sure all the vegetables are lightly covered in the pan. Then add the crushed garlic and cook for another 4 minutes, stirring the vegetables well.

Then add the turmeric and stir. Add the vegetable stock, and place the lid on the pan and leave to simmer for 30 mins.

Take the pan off the heat. Get a hand blender, and gently blend all the ingredients together until fairly smooth and thick. Add a generous grind of salt and pepper, and then a tiny pinch of dried chilli flakes if you want, and stir well.

Ladle the soup into bowls and serve with a choice of: coriander, a dollop of natural yoghurt, pomegranate or flaked almonds. Make any combination you wish!

Eat with rye bread, or a green salad with quinoa, for some raw greens and protein!

Enjoy! #huginabowl