Last weekend, my husband came home from a winter Farmers’ Market with a bag full of goodies – big golden beets, multi-colored carrots and parsnips. I thought about roasting them, but opted for a nice piping hot pot of soup. And curried to boot!
I think soups are the easiest thing in the world to cook – just throw everything in a pot and heat it up. And don’t peel the beets, carrots or parsnips – there’s a bunch of great vitamins and minerals in there. Less work, more nutrition. Another win-win!
This soup is pureed to bring out that gorgeous color! And in case you’re wondering what that garnish is, it’s raw pumpkin seeds (gives a nice crunch) and Hawaiian black salt, which you can pick up at any spice store. I’ve even seen it in the food section at TJ Maxx as it’s becoming quite popular. But if you can’t find it, try using black sesame seeds instead. The black and yellow-orange make a nice color contrast!
Ingredients (serves 8 – 10)
1 large sweet onion – roughly chopped
3 golden beets – large dice (not peeled)
9 carrots – roughly sliced (not peeled)
3 parsnips – roughly sliced (not peeled)
8 cups water
2 – 3 tablespoons mild curry powder (to taste)
1 – 2 tablespoons garlic powder (to taste)
1/2 teaspoon chili pepper flakes
garnish – raw pumpkin seeds and Hawaiian black salt (or black sesame seeds)
- In a large soup pot, bring the water to a boil. Cut the vegetables while waiting for water to boil.
- Add in all ingredients and bring back to a boil. Then reduce heat to simmer and cover with a lid.
- Cook for 15 minutes. Using a high-speed blender, food processor or immersion blender, blend soup until it’s smooth.
- Salt to taste, if desired, or use Hawaiian black salt for garnish. (For those following Dr. Fuhrman’s Eat To Live program, eliminate this step.)
- Serve hot with garnish of raw pumpkin seeds and Hawaiian black salt or black sesame seeds.