Herbal Root Vegetable Soup

This Herbal Root Vegetable Soup is a nourishing and aromatic dish that combines the earthy flavors of root vegetables with a blend of traditional Indian herbs. Perfectly warming and satisfying, it embodies the essence of comfort food while adhering to Paleo principles.

Ingredients

• Carrot - 150 grams, diced
• Sweet potato - 200 grams, diced
• Turnip - 150 grams, diced
• Beetroot - 100 grams, diced
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 inch piece, grated
• Turmeric powder - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Coconut milk - 200 milliliters
• Vegetable broth - 500 milliliters
• Cilantro leaves - a handful, chopped
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the olive oil in a large pot over medium heat. Add the cumin seeds and sauté for about 1 minute until fragrant.
2. Add the chopped onion, minced garlic, and grated ginger. Cook for 4-5 minutes until the onion becomes translucent.
3. Stir in the turmeric powder and coriander powder, cooking for an additional 1 minute to release the spices' flavors.
4. Add the diced carrot, sweet potato, turnip, and beetroot to the pot. Stir well to coat the vegetables with the spices.
5. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
6. Once the vegetables are cooked, stir in the coconut milk and let it simmer for an additional 5 minutes.
7. Season with salt and black pepper to taste. Remove from heat and stir in the chopped cilantro before serving.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 10 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from root vegetables, which can help reduce inflammation.
• High in fiber, promoting digestive health and aiding in weight management.

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