Golden Summer Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a big soup pot, saute/stir the onions in hot oil, over medium-high heat for 2 mintues.
  • Add in the carrots and 1 3/4 cups sweet potatoes; saute/stir for 1-2 minutes.
  • Add in 1 1/2 cups water and 1 1/2 cups vegetable stock; cover and bring to a boil.
  • Reduce the heat and simmer for 10 minutes or until potatoes are soft.
  • Puree the mixture in a blender (or use an immersion blender) until mixture is smooth; set aside.
  • Bring the remaining water and vegetable stock to a boil.
  • Add in the remaining sweet potatoes; let simmer for 5 minutes.
  • Add in the yellow squash, corn, turmeric, lemon juice and salt to taste; cover and simmer for 10 minutes.
  • Add in the sage and reserved puree; stir to combine.
  • Add in pepper to taste.
  • Continue simmering until well heated.
  • To serve, ladle into individual serving bowls; sprinkle grated Monterey Jack cheese on top or spoon a dollop of sour cream on top.
  • Sprinkle with chopped fresh parsley.
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