Pumpkin Sweet Potato Soup

By mjensen

Get all your veggies in this one delicious soup! Richly flavored, the soup is smooth with bits of steamed cauliflower. Coconut milk makes it creamy.

Ingredients

• splash splash low-sodium vegetable broth
• 1 1 1 yellow onion, chopped
• 1 1 1 leek, chopped
• 4 4 4 cloves garlic, minced
• 1 1/2 1 1/2 1/2 inch ginger root, grated
• 1 1 1 tbsp. curry powder
• 2 2 2 tsp. ginger powder
• 2 2 2 tsp. turmeric
• 1 1 1 tsp. black pepper
• 1 1 1 small pumpkin or butternut squash, cubed
• 1 1 1 sweet potato, cubed
• 2 2 2 baby zucchini, chopped
• low-sodium vegetable broth
• 2 2 2 cups carrot juice, freshly juiced (or more low-sodium vegetable broth)
• 1 1 1 cup light coconut milk
• 1/2 1/2 1/2 head cauliflower, chopped

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from google.ca

Preparation

Step 1

1. Sauté garlic, onion, leek, ginger and spices in vegetable broth until tender. Add pumpkin or butternut squash and sweet potato chunks. Sauté a few minutes, then add carrot juice and enough broth to cover vegetables.

2. Wash cauliflower and cut into bite-size pieces. Steam in a separate pot until tender. Set aside.

2. Bring to a boil, then simmer for about 20 minutes or until vegetables are tender. Remove from heat, then purée soup. Add coconut milk and more spices if necessary. Stir in steamed cauliflower. Serve with coconut sweet potato fries.