Cumin-Cinnamon Sweet Potato & Carrot Soup
 
 
Dana:
Ingredients
  • 2 sweet potatoes
  • ½ lbs carrots
  • 1 large parsnip
  • ½ large yellow onion
  • 1 Tbsp coconut oil
  • 4 cups bone broth (chicken or beef are best here!)
  • 1 can full-fat coconut milk
  • 2 scoops Vital Proteins Collagen Peptides
  • 1 Tbsp minced garlic
  • 1-inch fresh ginger, peeled and minced/grated (or 2 tsp minced)
  • 2 tsp cumin
  • ½ tsp cinnamon
  • ¼ tsp paprika
  • ¼ + ½ tsp sea salt
  • For garnish: red pepper flakes and chopped chives
Directions
  1. Peel and chop the onion, sweet potatoes, carrots, and parsnips into about 1-inch pieces.
  2. Heat 1 Tbsp coconut oil in a large soup pot. Once hot, add the chopped onion and ¼ tsp sea salt. Sauté for about 5 minutes, until the onion begins to brown.
  3. Add the chopped carrots, sweet potatoes, and parsnips to the pot. Cook for about 5-7 minutes, stirring frequently, until the vegetables begin to soften.
  4. Stir in the garlic, ginger, cumin, and cinnamon. Cook for about 1 minute, until the spices are fragrant.
  5. Pour in the 4 cups broth and bring the mixture to a boil.
  6. Cover the pot, lower the heat to a simmer, and cook for about 30-45 minutes, until the vegetables are fork-tender. Remove from the heat, and add the coconut milk and collagen.
  7. Use an immersion blender to purée the soup (put a dish towel over the top so it doesn’t splash everywhere!) Add ½ tsp sea salt and blend again. Season to taste with salt and a little paprika, if you like!
  8. Garnish with red pepper flakes and chopped chives.
Notes
**Slow Cooker Option: After step 4, transfer all the ingredients to your slow cooker. Add the broth, and cook on LOW for 4-5 hours. Add the coconut milk and collagen, and then follow steps 7 and 8. Devour!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/cumin-cinnamon-carrot-sweet-potato-soup/