This week, our culinary master, Shelby Johnson, provided us with this homemade heaven – Sweet Potato, Carrot, & Fresh Turmeric Root Soup. Shelby is quiet the genius in the kitchen and could write a book filled with his homemade delicious meals!
This soup is perfect for these cold, brisk days and super easy to make!
1 Tablespoon Unsalted Butter (preferably grass-fed)
2 Tablespoons Olive Oil (NOT Extra Virgin)
2 Sweet Potatoes, Peeled & Chopped (Medium in size)
3 Carrots Chopped
1 Fresh Turmeric Root, Peeled & Grated (Microplane Zester works well for grating)
2 Small Onions Diced
2 or 3 Garlic Cloves
4-5 Cups of Vegetable Stock or Water
1/2 Teaspoon Cayenne Pepper (Optional)
Parsley or Fresh Coriander (Cilantro) for garnish
Step 1: Melt butter and olive oil together on medium high heat, saute the onions & garlic together until soft, about 5 minutes.
Step 2: Add sweet potatoes, carrots, and fresh grated turmeric root, a pinch of kosher salt and black pepper and cook until the potatoes and carrots are tender but not mushy. (If it starts to burn add some stock or water to the bottom of the pot to keep from burning)
Step 3: Once vegetables are tender, transfer pot contents to a high speed blender, add 4 cups of stock or water to start, the 1/2 teaspoon of cayenne pepper and blend until desired consistency is reached. You may need to add more stock or water to reach the desired consistency. You still want it to retain some structure and texture, and not be completely liquefied.
Step 4: Once desired consistency is reached, pour blender contents back in to the pot and simmer for 30-45 minutes, adjusting seasoning (Salt & Pepper) to taste. If soup gets to thick add a little more stock.
Step 5: Serve into warmed bowls and garnish with the fresh parsley or cilantro. You can also add some fresh grated nutmeg or blade mace if you desire.