- 1 tablespoon extra-virgin olive oil
- 1 yellow onion (medium sweet, peeled and roughly chopped)
- 2 stalks celery (roughly chopped)
- 1 jalapeno pepper (medium, roughly chopped)
- 3 cloves garlic (smashed and peeled*)
- 2 tablespoons fresh ginger (finely grated, use a fine zester to grate)
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon ground cumin
- 2 tablespoons brown sugar
- 6 cups low sodium chicken broth (or vegetable broth)
- 3 russet potatoes (medium, about 12 ounces, peeled and cut into 2-inch pieces)
- 3 sweet potatoes (medium, about 1 1/4 pounds peeled and cut into 2-inch pieces)
- 1 1/2 teaspoons kosher salt (more as needed)
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons greek yogurt
- 1 tablespoon milk
- 1 teaspoon fresh ginger (finely grated)
- 1 pound carrots (peeled and roughly chopped)
- 1 head cauliflower (cored and coarsely broken)
- 10 ounces frozen peas (bag tiny, add at the end when blending)
- 16 ounces butternut squash (peeled and roughly chopped)
- 16 ounces frozen edamame (add at the end when blending)
- 16 ounces frozen corn (bag super sweet, add at the end when blending)
- For the soup, heat olive oil in a large pot oven over medium heat. Add onions, celery and garlic. Reduce heat to medium low and sauté onion mixture until softened, about 4-5 minutes. Add ginger, ground coriander and brown sugar. Sauté for another minute until fragrant.
- Add broth, potatoes, sweet potatoes, salt and pepper. Bring mixture to a boil, then reduce to a constant simmer and cover with lid slightly ajar. Cook until all veggies are very tender, about 20-25 minutes.
- Transfer soup to KitchenAid® Torrent™ Magnetic Drive Blender. Process on the “Soup” setting. If soup is too thick add a bit more chicken broth to thin. Taste and add more salt and pepper, if needed.
- For the topping, combine Greek yogurt, milk and grated ginger in a small bowl. Stir to combine.
- Ladle soup into bowls. For garnish, spoon drops of yogurt mixture (Greek yogurt thinned out with a little milk) over the surface of the soup. Swirl with a toothpick. Add a sprinkle of poppy seeds, if desired. If you want to keep the soup totally dairy-free, omit the topping and just garnish with poppy seeds or finely chopped cilantro.
PER SERVING *
|Calories340Calories from Fat50|
|% DAILY VALUE*|
|Calories from Fat50|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.