This recipe is divine – creamy, golden, sweet and savory all at the same time. The energy of the root vegetables are perfect for the coming cold weather, and it’s super easy to freeze leftovers for later!
Ingredients:
1 TB coconut, olive or canola oil
1/2 cup yellow onion, diced
4 medium-large carrots, diced
1 medium garnet or jewel yam, peeled and diced
1 small rutabaga, diced
1 package Nori-mu silken tofu
4-6 cups vegetable broth
1 TB turmeric
salt to taste
Directions:
- Heat oil in a large pot over medium heat. Add onions, stir to coat and allow to brown slightly.
- Add carrots, yam, rutabaga and tofu. Stir well to combine.
- Crumble the tofu into the pot and add enough vegetable stock to cover the vegetables by half an inch.
- Add the turmeric and stir well.
- Bring to a boil and lower to a simmer. Cover and cook for 25 minutes.
- When the vegetables are easy to pierce with a fork, turn off the heat and blend the entire soup with s stick blender until very creamy. * You can also blend in batches in a standing blender and return to the pot once creamed.
- Taste for salt and add more to taste.
- Serve hot!
