Immune-Boosting Coconut, Yam and Carrot Soup
I’m going to go out on a limb and say that this is the best soup I’ve ever made. I am obsessed! Winter is the time for cozy soups, that’s for sure. Especially during a pandemic, it’s also a time we’re mindful about the possibility of getting sick. That’s why I’m seeing February, AKA Love Month, as a reminder to give my immune system a little extra love and support. A major priority for me right now is taking care of myself — boosting my immunity AND my spirits (and, of course, my vaccines).
The cauliflower, carrots, yams, ginger and other ingredients in this soup are so nourishing for the body and everything tastes absolutely delicious blended together (not to mention, my house smelled amazing when I made the recipe). Keep reading if this is what you need, too!
Did you know that a single yam gives you 369% of your daily vitamin A requirement?! As well as A, carrots are a fantastic source of vitamin C. Cauliflower has that in common — it turns out it’s one of the best sources of C out there, and it is great for folate, too.
Why is this such good news? Well, you probably already knew this about vitamin C, but vitamin A is also critical for supporting immune function — and it has antioxidant properties to further protect you and your loved ones. Plus, on top of all of the immune-boosting vitamins and minerals, the ingredients in this recipe will help ensure your fibre intake is where it should be.
Something else that’s near and dear to my heart, besides taking care our bodies, is taking care of the planet. One of the biggest topics I feel needs to be addressed here is food waste. We have more than enough food on this earth, we just need to be conscious about our consumption of it! On that note, before we get into today’s soup recipe, I wanted to share a scraptastic recipe idea with you all first!
If you didn’t know, now you know: sweet potato or yam skins make a delicious snack. Next time you are peeling, save the skins! While you chop, bake the skins in the oven at 350 for five minutes, drizzled with olive oil and seasoned with smoked paprika and salt to taste. They’re basically chips. Pass on this tip to your friends, family, and fellow foodies!
I hope the recipe below gives you something to enjoy in this often otherwise dreary month. As a busy mom, soups are a go-to for me because I can make a big batch and store it in the freezer for future meals. This one makes about 6-8 servings, and I’m already looking forward to making it again.
Okay — let’s get cozy and make some soup!
Here’s what you’ll need:
Equipment:
Blender or immersion blender
Large soup pot
Wooden spoon
Cutting board
Knife
Peeler
Baking sheet
Ingredients:
1 pound yams/sweet potatoes, peeled and chopped into 1/2-inch cubes
2 cups cauliflower florets, chopped
3 large carrots, sliced
2 tablespoons fresh ginger, minced
2 cloves garlic, sliced
1/2 large yellow onion, diced
2 tablespoons olive oil
3 cups vegetable broth
1 can coconut milk
1 teaspoon thyme
2 teaspoons ground coriander (optional)
Dash smoked paprika (optional)
Salt and pepper to taste
Chopped cashews to top (optional)
Yield: 6-8 servings
Cook time: Appx. 45min
Coconut, yam and carrot soup recipe:
Preheat the oven to 350 degrees F.
Prep chopped ingredients.
Drizzle yams, carrots and cauliflower with olive oil on a baking sheet. Roast in the oven for 30 minutes.
When roasted vegetables are almost done, sauté onions in the soup pot for about one minute, then add in garlic and ginger.
Add all of the veggies from the oven into the pot, then pour in veggie broth and coconut milk. Stir in spices.
Stir and simmer for 10 minutes.
Pour soup into a blender (I love my Vitamix!) or use an immersion blender and blend until smooth.
Voilà! Optional: top with chopped cashews and salt/pepper to taste. Enjoy with a cloth napkin!
If you try this soup, I’d love to hear from you! Tag me on Instagram Stories and/or DM me so we can swap reviews. I’m also all ears if you’d like to share your own soup ideas OR requests for a recipe you’re craving!
With love,
