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!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Peel and dice the carrots, parsnips, and sweet potato into roughly 1-inch cubes.

Step 2

Mince the ginger, garlic, and red chili finely.

Step 3

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.

Step 4

Add the diced root vegetables to the pot and stir to coat them in the aromatic ginger-garlic mixture.

Step 5

Sprinkle the ground cumin and ground coriander over the vegetables and stir well to combine.

Step 6

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.

Step 7

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.

Step 8

Stir in the coconut milk and season with salt and black pepper. Allow the soup to simmer gently for another 5 minutes.

Step 9

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.

Step 10

Stir in the lime juice and adjust seasoning as needed.

Step 11

Ladle the soup into bowls and garnish each serving with a sprinkle of chopped fresh cilantro.

Step 12

Serve hot and enjoy your Spicy Roots and Shoots Soup!

Nutrition Facts

Serving size	(2496.5g)

Amount per serving	% Daily Value*
Calories	1444.8

Total Fat 56.4g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 11.3g
Cholesterol 9.8mg	0%
Sodium 6577.9mg	0%
Total Carbohydrate 211.5g	0%
Dietary Fiber 39.7g	0%
Total Sugars 72.4g
Protein 38.2g	0%

Vitamin D 0IU	0%
Calcium 537.8mg	0%
Iron 15.6mg	0%
Potassium 4934.9mg	0%

*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.

Source of Calories

Fat: 33.7%

Protein: 10.1%

Carbs: 56.2%