- 6–7 cups water (or sodium-free vegetable stock)
- 4 sweet potatoes, diced
- 4 carrots, sliced
- 1 bay leaf
- 1 cardamom pod, crushed (or ¼ tsp cardamom powder)
- ½ tsp salt
- ¼ tsp white pepper
- In a large saucepan, combine all the ingredients.
- Cover. Bring to a boil. Reduce heat to low and simmer for 25–30 minutes, until the vegetables are soft.
- Season with salt and pepper to taste.
- Optional: purée in a blender or food processor for a creamy and soothing consistency.
- Optional: to enjoy as an entree, add protein such as quinoa or pureed mung dahl beans. Or, consider this soup a side dish option.
Non-Cleansing Option: Add ½–1 tsp of oil per serving, such as ghee, butter, coconut oil or olive oil. During the spring, it is best to avoid butter. Another option is to add ½ cup of nuts or seeds, such as cashews, when pureeing.
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
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