Golden Root Soup
  • 2 Tbsp grapeseed oil
  • 1 large leekwashed and sliced, light part only
  • 1 small onionpeeled and coarsely chopped
  • 2 garlic clovespeeled and chopped
  • 1 small rutabaga or turnippeeled and coarsely chopped
  • 2cups large carrotsscraped and chopped, about 1 1/2
  • 1cup sweet potatopeeled and chopped, about 1
  • 4cups low sodium vegetable stock
  • 1 Tbsp Chinese five-spice powder
  • 1tsp coconut or brown sugar
  • 1/4tsp kosher salt
  • 1cup full-fat coconut milkplus extra if needed
  1. In large soup pot over medium heat, add oil, leek, and onion. Sauté until soft and clear. Stir in garlic and sauté for 1 more minute.
  2. Add all remaining ingredients—except for coconut milk. Add a splash more water if needed to make sure vegetables are just about covered with liquid. Bring to a gentle boil. Cover, reduce heat, and simmer until vegetables are fork-tender, about 30 minutes.
  3. Using hand-held stick blender or transferring to high-speed blender, purée until creamy. Return to saucepan and stir in coconut milk. Heat through. Add a little more coconut milk or water if soup appears to be too thick. Season to taste with some added salt and pepper, if you wish. Serve in bowls and garnish as desired.
Recipe Notes

Per servings (if serving 8): 109 calories; 1 g protein; 6 g total fat (2 g sat. fat); 13 g carbohydrates (5 g sugars, 2 g fiber); 95 mg sodium