Ingredients:

  • 1 Tbsp Olive Oil (Extra Virgin)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced or finely grated
  • 1 inch piece Fresh Ginger, peeled and minced
  • 1 tsp Ground Turmeric
  • 1/4 tsp Red Pepper Flakes (optional)
  • 3 medium Carrots, peeled and roughly chopped
  • 1 medium Sweet Potato, peeled and roughly cubed
  • 4 cups Low-Sodium Vegetable Stock
  • 1 cup Water
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Fresh Lemon Juice
  • Pumpkin Seeds (pepitas, for garnish, optional)
  • Plain Greek Yogurt (or plant-based alternative, for swirling, optional)

Instructions:

  1. Heat the Oil: Place a large stockpot over medium heat. Add the olive oil.
  2. Sauté Aromatics: Add the diced onion and cook for 5–7 minutes until softened and translucent, stirring occasionally. Do not brown the onion.
  3. Introduce the Spice: Add the minced ginger, garlic, ground turmeric, and red pepper flakes (if using). Sauté for 1 minute until fragrant. Stir constantly to prevent the turmeric from scorching.
  4. Add Vegetables: Add the chopped carrots and sweet potato to the pot. Stir well to coat the vegetables in the spiced oil mixture. Cook for 2–3 minutes.
  5. Add Liquid and Seasoning: Pour in the vegetable stock and water. Add the initial measure of salt and pepper.
  6. Simmer: Bring the mixture up to a rolling boil, then immediately reduce the heat to low. Cover the pot loosely and allow the soup to simmer for 25–30 minutes, or until the carrots and sweet potato are completely fork-tender.
  7. Blend until Smooth: Remove the pot from the heat and allow it to cool for 5–10 minutes. Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a countertop blender, blending until perfectly smooth and creamy.
  8. Final Adjustments: Return the blended soup to the pot. Stir in the fresh lemon juice. Taste and adjust seasoning, adding more salt, pepper, or lemon juice as necessary to achieve a bright, balanced flavor. Reheat gently if needed, ladle into bowls, and serve immediately with optional garnishes.