Savory Carrot, Leek and Sweet Potato Soup
YaQutullah Ibraheem Muhammad MS, RDN, LD | Registered Dietitian Nutritionist
Boil 3 cups water in the kettle (enough to fill a saucepan). Wash, peel, and prep your vegetables.
Place all vegetables and garlic in a large saucepan and cover with water and vegetable stock.
Bring to a boil, then reduce the heat to simmer for 10 to 15 minutes.
Add the herbs, nutmeg, and turmeric. Remove from the heat and let cool for a couple of minutes. Puree to a smooth soup with a multi-blade blender.
Garnish with parsley (optional).
Serve hot with naan or rustic bread, and a dollop of sour cream.