Sweet Potato Carrot Spice Soup
Ahh, fall. Leaves, scarves, pumpkin spice lattes and soup. Fall is harvest time for most root vegetables- carrots, squash, yams. Not only are these foods in season meaning they are fresher and cheaper, many of us also crave them as the weather gets cooler.
As much as we laugh at the popularity of pumpkin spice, the concept actually has roots in Traditional Chinese Medicine. In TCM, fall is associated with spice. Eating foods heavier in spice this season will feed the body and help the transition into winter. Chinese medicine is also based on balancing the yin and the yang in the body, so colder autumn days are perfectly balanced by warmer, heartier meals. So go ahead and embrace all the super basic fall things: Traditional Chinese medicine told you to.
Louie Free- You Make Me Feel Better
INGREDIENTS
½ large white or yellow onion, chopped
1 tbsp grated ginger
4 cloves garlic, minced
2 tbsp olive oil
1 tbsp red curry paste
2 cups vegetable broth
3 cups yams, diced
3 cups carrots, chopped
1 heaping tbsp cinnamon
¼ tsp cardamom
3 tbsp honey
sea salt & pepper, to taste
1 package soft tofu (optional)
INSTRUCTIONS
In a large pot, heat olive oil. Over medium heat, saute onion until soft and transluscent. Add garlic and ginger, saute until fragrant. Stir in red curry paste. Add vegetable broth, yams and carrots, stir, and heat until boiling. Cover and lower heat to medium-low. Simmer until the vegetables are soft, 30-45 minutes. Add the rest of the ingredients and blend either with an immerision blender or a stand up blender until smooth.
Disclaimer: Information can be empowering, but we all have unique health profiles and needs. Health-related information contained in this post is intended to be general in nature and should not be used as a substitute for a visit with a Naturopathic Doctor. The advice is intended to offer only a general basis for individuals to discuss their medical condition with their health care provider. Always consult your licensed Naturopathic Physician.