Ingredients

The following ingredients have 4 Servings
  • 1 + 1/2 tablespoons olive oil
  • 1 small onion, chopped (approximately 1 cup)
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 1 lb. sweet potatoes, cubed (approximately 2 medium sweet potatoes)
  • 3 cups vegetable broth
  • 1/2 teaspoon Italiano seasoning
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon ground black pepper
  • roasted peanuts, chopped
  • green onions, sliced
  • white sesame seeds

Instruction

  • Heat oil in a large cooking pot over medium high heat. Add onions and cook until soft and translucent, about 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Add carrots. Sauté for 6-7 minutes, stirring frequently for even cooking.
  • Add sweet potato and stir to combine, about 1 minute. Then, add vegetable broth, Italiano seasoning, cumin, turmeric, salt and pepper, and stir to combine. Bring to a boil, then cover and simmer on medium-low heat for 15 minutes.
  • Remove from heat and puree the soup in the pot using an immersion blender, or transfer the soup to a heavy duty blender and puree in batches. If the soup is too thick, add more broth or water to thin it out.
  • Serve in bowls topped with roasted peanuts, sliced green onions and white sesame seeds.