Spicy Roots and Shoots Soup
Warm up your soul with this vibrant and nourishing Spicy Roots and Shoots Soup, a perfect harmony of earthy root vegetables and fresh greens with a bold, zesty kick. Packed with sweet carrots, parsnips, and sweet potato, this silky soup is infused with the warmth of ginger, garlic, cumin, and a touch of fiery red chili. Creamy coconut milk marries the spiced broth, while tender baby spinach and crunchy bean sprouts add a fresh twist. Finished with a splash of tangy lime juice and a sprinkle of fresh cilantro, this wholesome vegan soup is as comforting as it is flavorful. Ready in under an hour, it's an easy yet impressive dish perfect for spicing up a weeknight meal or impressing guests with its rich, complex flavors. Perfect for lovers of healthy, spicy soup recipes!
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Recipe Information
Ingredients
- 3 medium carrots
- 2 medium parsnips
- 1 large sweet potato
- 1 tablespoon ginger
- 3 cloves garlic
- 1 small red chili
- 6 cups vegetable broth
- 1 cup coconut milk
- 2 cups baby spinach
- 1 cup bean sprouts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
Instructions
Peel and dice the carrots, parsnips, and sweet potato into roughly 1-inch cubes.
Mince the ginger, garlic, and red chili finely.
In a large pot, heat the olive oil over medium heat. Add the minced ginger, garlic, and chili and sauté for 2-3 minutes until fragrant.
Add the diced root vegetables to the pot and stir to coat them in the aromatic ginger-garlic mixture.
Sprinkle the ground cumin and ground coriander over the vegetables and stir well to combine.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and let cook for 20 minutes, or until the root vegetables are tender.
Carefully blend the soup using an immersion blender until smooth. Alternatively, transfer it in batches to a countertop blender and then return it to the pot.
Stir in the coconut milk and season with salt and black pepper. Allow the soup to simmer gently for another 5 minutes.
Add the baby spinach and bean sprouts to the pot and cook for an additional 2-3 minutes until they are wilted but still retain some texture.
Stir in the lime juice and adjust seasoning as needed.
Ladle the soup into bowls and garnish each serving with a sprinkle of chopped fresh cilantro.
Serve hot and enjoy your Spicy Roots and Shoots Soup!
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 6578 mg | 286% | |
| Total Carbohydrate | 211.5 g | 77% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 72.4 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4935 mg | 105% | |
*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.
