High Protein Curried Sweet Potato Soup

Not only is this soup high in anti-inflammatory turmeric, ginger and onions, but adding tofu bumps up the protein content and smooth texture.

Ingredients

• 1 tbsp. extra virgin olive oil

• 1 onions, chopped, peeled

• 2 cloves garlic, minced

• 1 tsp. ginger (fresh if possible)

• 1 carrot, chopped into chunks

• 2 large sweet potatoes, peeled, chopped into chunks

• 1 parsnip, chopped into chunks

• 1 tbsp. turmeric (fresh if possible, if not dried organic)

• 1 tbsp cumin

• 4 cups vegetable broth (or chicken bone broth to boost protein)

• 12 ounces tofu

• 1 can light coconut milk

Instructions

1. Heat olive oil in a soup pot and add chopped onion, saute until translucent.

2. Add garlic and ginger and saute until fragrant.

3. Add carrot, potato, parsnip and cook 5 minutes. Add spices and cook for one more minute

4. Add broth and bring to a boil.

5. Simmer 15 minutes covered or until vegetables are soft.

6. Add tofu and coconut milk. After 5 minutes, remove from cooktop.

7. Use an immersion blender to puree until smooth. Add salt to taste.