Ethiopian Spiced Root Veggie Soup By Carrie Weldy
Cozy up to a comforting, perfectly spiced bowl of ultra-creamy root vegetable soup. This goes way beyond your basic tomato, but its almost as simple to prepare. The warming, Ethiopian-inspired spices create a complex and pleasing spectrum of flavors while a can of coconut milk and tender veggies add a soothing creamy texture so there’s no need for dairy. The pomegranate and pumpkin seed garnish is technically optional but highly recommended. Pair with fresh salad and warmed pita or injera for a wholesome, nutrient-dense dinner for the entire family.
1 tablespoon coconut oil
1 small onion, chopped
1 inch piece of ginger, peeled
2 stalks celery, rough chopped
4 carrots, rough chopped
3 golden beets, peeled and rough chopped
2 medium potatoes, rough chopped
4 cloves garlic
1 teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon cayenne
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice
Salt and pepper, to taste (start with 1 teaspoon salt, ½ teaspoon pepper)
4-6 cups low sodium vegetable broth
1 ½ cups coconut milk (use full-fat canned for the creamiest texture)
1 tablespoon lemon juice
1/4 cup pomegranate seeds (optional, for garnish)
1/4 cup pumpkin or sunflower seeds (optional, for garnish)
1. Heat the oil in a large pot and add the onion, ginger, and celery. Sauté over medium heat for 5 minutes, stirring a few times.
2. Add the carrots, beets, potatoes, garlic, and all the spices (through the salt and pepper), and stir well to coat. Sauté for another 2-3 minutes.
3. Pour in the broth—enough to cover the veggies.
4. Bring to a boil, cover, and then simmer gently until the veggies are tender—about 25-30 minutes.
5. Add the coconut cream to the pot. Purée with an immersion blender or transfer to a blender and carefully purée in batches until smooth.
6. Mix in the lemon juice, taste, and adjust salt if necessary. You can also add more broth if it is too thick.
7. Top each serving with pomegranate seeds and sunflower/pumpkin seeds if desired.
This Ethiopian soup recipe was reposted with the permission of Carrie Weldy. If you’re a recipe developer, athlete, or just proud to be dairy-free, sign up to be a part of our growing team of go-getter individuals!