Pumpkin, Sweet Potato Soup & Carrot Soup
This a delicious seasonal soup that tastes even better with a kick. Don’t let the sun going down early get you down too. This soup will is the light and will keep you healthy as the weather changes.
This recipe is gluten free, and also vegan if you sub out the veggie broth and exclude cheese. It can also be made Paleo and Whole 30 with a few small tweaks.
Serves 6 hungry people
Total Time 45 mins Prep 15 mins Cook 30 mins
2 tbsp of your favorite Mago Sauce
1 tbs olive oil
32oz chicken or vegetable broth
15oz can pumpkin puree
2 sweet potatoes, peeled and roughly diced
2 large carrots, peeled and roughly diced
1 apple, roughly diced
1 onion, peeled and sliced
3 cloves garlic, peeled and chopped
½ tsp ground cinnamon
½ tsp ground allspice
1/2 tsp vanilla extract
Sea salt and pepper to taste
In a saucepan, heat the oil, and cook the onion until translucent. Add the garlic and fry until golden. Add the cinnamon and allspice and cook until fragrant.
Add the sweet potato, carrot, and pumpkin and cook for about 4 more minutes.
Add the apple, the stock, and the vanilla essence. Season with pepper and sea salt. Stir, cover with a lid and simmer for 20 minutes until the ingredients are soft.
Once cooked, add 2 tablespoons of your favorite Mago Sauce, let cool for a few minutes, then transfer to a blender or food processor and blend it up until it’s smooth.
Check the seasoning and add a little more Spicy Magic if needed. If you want to thin it out a little, just add more broth (or water)and mix well. Serve right away.
Enjoy this dish with friends and family!!