Makes 8 generous servings.
Turmeric, ginger and cumin make for a restorative soup at any time of the year, but especially on cold days.
INGREDIENTS:
4 tablespoons extra -virgin olive oil
2 teaspoons turmeric
1 teaspoon cumin
2-inch piece ginger, peeled, grated
2 large Vidalia onions, peeled, cut into medium pieces.
2 medium sweet potatoes (1¼ pounds), peeled cut into medium pieces
2 medium carrots (¾ pounds), peeled cut into medium pieces
4 cups vegetable broth
One 13.5 ounce can unsweetened coconut milk
2 -3 tablespoons lime juice
Kosher salt
Freshly ground black pepper
Sunflower seeds, toasted for garnish
PREPARATION:
Heat the oil in a medium saucepan. Add the turmeric, cumin and ginger and stir for a few minutes.
Add the onions, sweet potatoes and carrots. Sauté for a few minutes.
Add the coconut milk and 3½ cups broth. Bring to a boil and cook for about 30 minutes or until the potatoes and carrots are soft.
Puree in a Vitamix until smooth.
Adjust the consistency with the reserved broth and season to taste with lime juice, salt and pepper.
Garnish with toasted sunflower seeds.
NOTE:
If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.
