Warm Up Your Winter with a Spicy Roots Soup

By: Kristen DeAngelis

Living in Chicago has been COLD this winter.  The negative temperatures have sent me home at the end of the day looking to warm up with a comforting meal.  Stick to your healthy resolutions with this fabulous meatless meal to add some spice and kick to your week.  As a base, using seasonal root vegetables will help boost your vitamin K, C and potassium intake to fight infection and combat the winter season.  Not to mention curry and turmeric spice provides additional cancer-fighting and anti-inflammatory properties.  If you’re brave, add the jalapeno and I am sure that you will be feeling warm again in no time!  I love the snow, but I do fear the negative temperatures are getting the best of me. Hope you enjoy this as much as I did!


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  • 2 tbsp olive oil
  • 1-2 tbsp curry
  • 1 tsp turmeric
  • 4 inch (10 cm) ginger, peel outside, then grate flesh
  • 3 tbsp fresh sage, chop into smaller pieces
  • crushed pepper, to taste
  • 5 cloves garlic, chopped and diced
  • 1 large sweet onion, diced
  • 1 leek, chopped
  • 1 large sweet potato, peeled and cubed
  • 2 large parsnips, peeled and chopped
  • 5 large carrots,  peeled and chopped
  • 1/4 jalapeño, diced (optional)
  • 3-4 cups (800 ml – 1 L) low sodium vegetable broth
  • 2-3 cups (500 – 650 ml) water
  • 1 cup (250 ml) unsweetened almond milk
  • 1 small handful of pumpkin seeds, for garnish (optional)
  • cilantro (coriander), for garnish (optional)


  1. Heat olive oil in heavy pot over medium heat.  Sauté onion, leek and garlic until softened about 5 minutes.
  2. Add cubed/chopped sweet potato, parsnips, carrots, and jalapeño.
  3. Add liquids (vegetable broth, water, almond milk and simmer until potato, parsnip, and carrots are soft (your fork should be able to easily pierce through).
  4. Transfer to a blender in batches and puree or use a hand immersion blender.
  5. Garnish with pumpkin seeds and cilantro if desired.

Prep time: 30 minutes

Cook time: 15 minutes

Total time: 45 minutes

Servings: 6

  • Nutrition per serving:
  • Calories250
  • Fat13g
  • Saturated Fat2g
  • Cholesterol0mg
  • Sodium190mg
  • Carbohydrates29g
  • Fiber7g
  • Sugars10g
  • Protein 6g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Kristen DeAngelis

Kristen is the executive assistant and certified nutritionist for Joe Cross and his team at Reboot with Joe. Her multi-disciplinary approach to health and wellness stresses a plant-based diet, engaging in regular movement, physical activity and yoga, and practicing mindfulness techniques. She is a Registered Dietitian Nutritionist and Yoga Instructor, with a B.S. in Nutrition and Exercise Science from Virginia Tech and a 200-Hr Yoga (RYT), YogaFit, and American Council on Exercise certification. If she’s not smiling in the kitchen, Kristen loves practicing yoga, running or finding a fitness challenge, and visiting friends and family from her hometown near Boston, MA.

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