Healthy Soup Recipe

Miranda | My Anosmic Kitchen

This low-calorie soup is healthy and absolutely delicious! Roasted butternut squash, carrots, sweet potato and flavored aromatics.

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Prep Time 15

Cook Time 45

Total Time 1

Ingredients

1 cup roasted butternut recipe
1 large sweet potato, rinsed, peeled and diced
2 carrots, diced
1 small red onion
2 tbsps. olive oil
4 garlic, minced
salt and pepper
5 to 6 cups water
1 teaspoon curry paste
1 teaspoon turmeric paste, or turmerci spice powder

Instructions

Roasted butternut recipe
Heat the olive oil in a large saucepan or pot on medium-high heat and cook the onion till soft and caramelized about 8 to 10 minutes.
Add the garlic, curry paste and turmeric, stir tother and cook for about a minute.
Add the sweet potatoes, season with salt and pepper, add 2 cups of water, cover and let it cook on medium heat for 15 minutes or until the water has halved in quantity. Add the carrots and the remaining water. Taste for seasoning again. Cover and let it cook until the veggies are tender. Remove the lid and cook for an additional 5 minutes without the lid.
Let the soup cool, pour into a blender, add the roasted butternut and blend into a smooth soup puree.
Serve warm with veggies, roasted pumpkin seeds, and fresh herbs.

Notes

This roasted butternut recipe will show you how to;

cut a butternut
how to roast butternut
and how to roast the seeds

If you are Smell & Taste spice customer for added flavor you can use the Thai seasoning instead of the turmeric paste.

Nutrition

Serving: 1servingCalories: 159kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 70mgPotassium: 463mgFiber: 4gSugar: 6gVitamin A: 17029IUVitamin C: 14mgCalcium: 66mgIron: 1mg

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