Anti-Inflammation Soup
Ingredients
- 1 medium sized Butternut squash – peeled and cubed
- 1 large sweet potato – peeled and cubed
- 2 medium to large carrots – cubed
- 3 fingers turmeric root – peeled
- 1 thumb joint of ginger –peeled and quartered
- 1 small onion – diced
- 2 cloves of garlic – minced
- 5.5 cups of liquid – (I use 4 cups of chicken broth and 1 can of coconut milk. You can use vegetable broth instead or a mixture of chicken and vegetable. If you don’t like coconut milk, you can use almond milk with ½ c heavy cream)
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425
- Place first ingredients on a bowl and toss with a little olive oil, salt and pepper
- Turn out onto a large cookie sheet lined with parchment paper and spread out evenly
- Place cookie sheet with root vegetables in the oven for 45-55 minutes
- While root veggies are cooking, sauté the onion and garlic in some olive oil until the onions are soft and lightly translucent, about 5 minutes
- Next, add the liquids of your choice to the pot with the onions and garlic
- When root veggies are done, add them to the pot as well and turn down to a simmer, cover and let simmer for a while
- I like to simmer for about an hour to get the flavours distributed throughout the soup
- When done simmering, take a stick blender to the soup and puree to desired consistency
- Test for flavour and add any salt or pepper that you desire
- Garnish with parsley, sunflower seeds or anything else you like
