Pumpkin, Sweet Potato, Carrot, Ginger Soup

Name: Pumpkin, Sweet Potato, Carrot, Ginger Soup
Total time: 1200 s
Yield: 22 servings
Cuisine: American
Ingredients: 290 grams Carrots; 795 grams Pumpkin; 175 grams Onion; 580 grams Sweet Potato; 10 grams Ginger Root; 20 ml Extra Virgin Olive Oil; 1 liter Water; 250 grams Plain Greek Yogurt; 2 packages Vegetable Broth; 10 grams Salt; 5 grams Pepper

Kendal Wuchner @cook_3487512

Angoulême, France

Made it for lunch today and it's super good! It makes lots so I froze a good portion of the soup. Super healthy and pairs good the a baguette!

Kendal Wuchner @cook_3487512

Angoulême, France

Made it for lunch today and it's super good! It makes lots so I froze a good portion of the soup. Super healthy and pairs good the a baguette!

Saved

Ingredients

20 mins

22 servings

290 gramsCarrots
795 gramsPumpkin
175 gramsOnion
580 gramsSweet Potato
10 gramsGinger Root
20 mlExtra Virgin Olive Oil
1 literWater
250 gramsPlain Greek Yogurt
2 packagesVegetable Broth
10 gramsSalt
5 gramsPepper

Saved

Steps

20 mins

1

Chop all raw vegetables into similar sized chunks.
2

Add olive oil and onions into bottom of a pot and cook for 2-3 minutes.
3

Add water, carrots, pumpkin, ginger, sweet potato, salt, and pepper to the pot.
4

Let cook until all vegetables are thoroughly cooked.
5

Purée the mixture with a hand blender.
6

Add the yogurt and let cook for additional 10 minutes.
7

Enjoy!
8

Makes 22 servings of 150g each. **be careful of the amount of ginger you add**