Golden Vegetable Soup

Turmeric is in the spotlight for super immunity foods at the moment, but with its pungent flavor and oftentimes off-putting texture, it can be a hard sell. A rich and creamy Golden Vegetable soup disguises turmeric into a silky puree with Vitamin A-rich sweet potatoes and carrots.

Ingredients

• 1 teaspoon extra virgin olive oil
• 1 small white onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, peeled and minced
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper (optional)
• 2 large organic carrots, scrubbed clean and chopped
• 1 small green apple, peeled and chopped
• 1 cup frozen sweet potato chunks
• 32 ounces chicken bone broth
• 2 tablespoons fresh lemon juice
• 1/4 cup nonfat plain yogurt
• 1 tablespoon chopped green onions

Nutritional Information

• Calories 147
• Fat 2.8g
• Satfat 0.6g
• Monofat 1.5g
• Polyfat 0.5g
• Protein 7g
• Carbohydrate 27g
• Fiber 4g
• Cholesterol 0.3mg
• Iron 1mg
• Sodium 125mg
• Calcium 65mg
• Sugars 12g

How to Make It

Step 1

In a large, heavy-bottomed pot, heat olive oil over medium-low heat. Sweat onions until soft and translucent. Add garlic and ginger- cook until golden and fragrant, about 30 seconds. Add turmeric, cumin, and cayenne (optional) and stir to combine.

Step 2

Add carrots, apple, and potato chunks to pot. Cover with bone broth and bring to a simmer. Cover and cook 25-30 minutes, or until soft. Use an immersion blender or countertop blender to puree soup until smooth. Stir in lemon juice and divide among bowls.

Step 3

Swirl in yogurt and top with onions. Dust with more cayenne, if desired.