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Ingredients
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3 cups peeled, chopped carrots
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1 tablespoon olive oil
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3 cups peeled, chopped sweet potatoes
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½ tablespoon warmed sunflower oil, divided
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3 cups peeled, chopped pumpkin
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1 onion, chopped
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2 cloves garlic, minced
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¼ teaspoon ground cumin
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¼ teaspoon ground turmeric
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¼ teaspoon harissa
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4 cups vegetable broth
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salt and freshly ground black pepper to taste
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2 tablespoons chopped fresh cilantro, or to taste
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.
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Bake in the preheated oven for 10 minutes.
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Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.
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While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.
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Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.
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Sprinkle with cilantro to serve.
Cook's Note:
You can add different spices and fresh chili to vary the soup or use none at all. Using a well flavored broth is key. You can use chicken broth instead of vegetable broth.
Nutrition Facts (per serving)
167 | Calories |
4g | Fat |
31g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 167 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 419mg | 18% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 6g | 20% |
Total Sugars 10g | |
Protein 3g | 7% |
Vitamin C 14mg | 16% |
Calcium 79mg | 6% |
Iron 2mg | 8% |
Potassium 700mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.