{"id":11114,"date":"2018-01-24T18:00:16","date_gmt":"2018-01-24T18:00:16","guid":{"rendered":"https:\/\/magazines.uthscsa.edu\/mission-new\/?p=11114"},"modified":"2018-04-09T19:26:16","modified_gmt":"2018-04-09T19:26:16","slug":"sweet-potato-carrot-turmeric-soup-recipe","status":"publish","type":"post","link":"https:\/\/magazines.uthscsa.edu\/mission\/sweet-potato-carrot-turmeric-soup-recipe\/","title":{"rendered":"Sweet potato, carrot and turmeric soup recipe"},"content":{"rendered":"

Spice it up with our sweet potato, carrot and turmeric soup: a healthy recipe that also fights cancer.<\/span><\/p>\n

Ingredients<\/p>\n

4 tbsp olive oil<\/p>\n

5 carrots, chopped<\/p>\n

1 apple, chopped<\/p>\n

2 sweet potatoes, chopped<\/p>\n

2 turnips, chopped<\/p>\n

2 tsp grated ginger<\/p>\n

1 tsp salt<\/p>\n

1 tsp pepper<\/p>\n

4 cups low-sodium vegetable broth<\/p>\n

\u00bd tsp turmeric<\/p>\n

\u00bd tsp fresh basil<\/p>\n

 <\/p>\n

Directions<\/p>\n

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  1. Heat olive oil in a large pot over medium heat. Add carrots, apple, sweet potatoes, turnips, salt, pepper and ginger. Stir to combine. Cook for 5 minutes, stirring occasionally.<\/li>\n
  2. Add vegetable broth, stir. Add in turmeric and basil, stir. Bring to a full boil and then turn heat down to low. Cover pot and let simmer for 45 minutes, stirring occasionally.<\/li>\n
  3. Remove pot from heat. Use an immersion blender to puree soup. You may also carefully transfer soup into a high-powered blender or food processor to puree.<\/li>\n
  4. Spoon into serving bowl. Garnish with fresh basil and serve.<\/li>\n<\/ol>\n

    This recipe was adapted from The Rx Cookbook: Cancer-Fighting Recipes, Restaurants & Markets<\/em><\/a>, produced by the Institute for Health Promotion Research<\/a>.<\/p>\n

    Learn more about cancer-fighting recipes in Mission magazine<\/a>.<\/p>\n

    \n