Northwest Harvest Gold Soup
Warm your soul with Northwest Harvest Gold Soup, a vibrant and creamy celebration of autumn's golden harvest. This nourishing recipe features a medley of root vegetables, including golden beets, sweet potatoes, and carrots, simmered to perfection in a seasoned vegetable broth infused with fresh thyme and a hint of turmeric. Pureed until velvety smooth and finished with a splash of heavy cream, this hearty soup strikes the perfect balance between earthy sweetness and savory depth. Ready in under an hour, it’s a stunning choice for weeknight dinners or cozy gatherings. Garnished with fresh parsley, this golden-hued masterpiece is as beautiful as it is delicious. Perfect for anyone searching for comforting fall soups, vegetarian recipes, or dishes starring seasonal produce.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium golden beets, peeled and diced
- 3 medium carrots, peeled and sliced
- 2 medium sweet potatoes, peeled and cubed
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon fresh thyme, chopped
- 0.5 teaspoons ground turmeric
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Melt the butter in a large pot over medium heat.
Add the diced yellow onion and sauté for 4-5 minutes, until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the golden beets, carrots, and sweet potatoes to the pot. Stir to coat the vegetables in butter.
Pour in the vegetable broth and add the bay leaf, fresh thyme, and ground turmeric.
Season with salt and ground black pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the vegetables are very tender.
Remove and discard the bay leaf.
Using an immersion blender, puree the soup until smooth and creamy. (Alternatively, carefully transfer the soup in batches to a blender to puree.)
Stir in the heavy cream and let the soup warm through, about 2-3 minutes.
Taste and adjust seasoning, adding more salt or pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 7179 mg | 312% | |
| Total Carbohydrate | 231.8 g | 84% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 73.8 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 520 mg | 40% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 5840 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
