Healthy Dairy-Free Winter Soup

Ingrédients

• 1 tablespoon olive oil
• 1 onion (diced)
• 1/2 inch fresh ginger (peeled and minced)
• 2 cloves garlic (minced)
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 6 to 8 cups dairy-free vegetable stock (as needed)
• 4 large carrots (sliced)
• 1 large sweet potato (peeled cut into chunks)
• 1 medium butternut squash (peeled and cut into chunks)
• Salt (to taste)
• Freshly ground black pepper (to taste)

Préparation

1. 1

   Heat the oil in a skillet over medium heat. Add the onion, ginger, and garlic, and cook until the onion is translucent, about 3 to 5 minutes.

2. 2

   Add the chili powder and turmeric, and sauté for 1 minute, or until fragrant.

3. 3

   Stir in the carrots and pour in 6 cups of the vegetable stock.

4. 4

   Bring the soup to a boil, reduce the heat to a simmer, and cook for 5 minutes.

5. 5

   Add the sweet potato and butternut squash. Bring back to a simmer and cook until all vegetables are soft and tender, about 15 to 20 minutes.

6. 6

   Puree the soup in your blender or food processor, in batches if needed. If using a blender, remove the cap in the blender lid, and cover it with a towel as you blend. This allows the steam to escape.

7. 7

   Return the soup to your pot and season to taste with salt and pepper.

8. 8

   Stir in more stock as needed to reach your desired consistency.