Ginger Sweet Potato and Zucchini Soup with Curried Sunflower Seeds (vegan, gluten free, Paleo)
The warmth of the ginger combined with the sweetness of the sweet potato gives this Sweet Potato and Zucchini Soup with Curried Sunflower Seeds a deep, complex flavor. (vegan, GF, Paleo)
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 1 large sweet potato peeled and cubed (about 1 1/4 lb)
- 1 medium zucchini skin removed and cubed (about 9 oz)
- 1 tbsp fresh ginger minced
- 4 cups vegetable stock
- salt and pepper to taste
Curried Sunflower Seeds
- 1/3 cup sunflower seeds
- 1 tsp oil
- 1/2 tsp curry powder
- chopped parsley for topping
Instructions
- Heat oil in a heavy bottomed sauce pan over medium high heat. Add the chopped onion and saute until soft, about 5 minutes. Add sweet potato, zucchini, and ginger. Cook 3-4 minutes.
- Add stock and bring to a boil. Cover and reduce heat to medium low. Cook 25-30 minutes, or until sweet potatoes are soft. Add salt and pepper.
- Carefully transfer soup to blender and puree on high until silky smooth.
- Serve immediately with curry roasted sunflower seeds and chopped parsley.
Curried Sunflower Seeds
- Preheat oven to 350 degrees F. In a small bowl, combine sunflower seeds, oil, and curry powder. Toss to combine, making sure sunflower seeds are well coated. Transfer mixture to a parchment lined baking sheet and roast 15-20 minutes, or until fragrant and golden brown. Remove from oven and allow to cool. Set aside until ready to serve.
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