Northwest Harvest Gold Soup

Warm your soul with Northwest Harvest Gold Soup, a vibrant and creamy celebration of autumn's golden harvest. This nourishing recipe features a medley of root vegetables, including golden beets, sweet potatoes, and carrots, simmered to perfection in a seasoned vegetable broth infused with fresh thyme and a hint of turmeric. Pureed until velvety smooth and finished with a splash of heavy cream, this hearty soup strikes the perfect balance between earthy sweetness and savory depth. Ready in under an hour, it’s a stunning choice for weeknight dinners or cozy gatherings. Garnished with fresh parsley, this golden-hued masterpiece is as beautiful as it is delicious. Perfect for anyone searching for comforting fall soups, vegetarian recipes, or dishes starring seasonal produce.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 tablespoons butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 medium golden beets, peeled and diced
• 3 medium carrots, peeled and sliced
• 2 medium sweet potatoes, peeled and cubed
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon fresh thyme, chopped
• 0.5 teaspoons ground turmeric
• 1.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Melt the butter in a large pot over medium heat.

Step 2

Add the diced yellow onion and sauté for 4-5 minutes, until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the golden beets, carrots, and sweet potatoes to the pot. Stir to coat the vegetables in butter.

Step 5

Pour in the vegetable broth and add the bay leaf, fresh thyme, and ground turmeric.

Step 6

Season with salt and ground black pepper.

Step 7

Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the vegetables are very tender.

Step 8

Remove and discard the bay leaf.

Step 9

Using an immersion blender, puree the soup until smooth and creamy. (Alternatively, carefully transfer the soup in batches to a blender to puree.)

Step 10

Stir in the heavy cream and let the soup warm through, about 2-3 minutes.

Step 11

Taste and adjust seasoning, adding more salt or pepper if needed.

Step 12

Ladle the soup into bowls and garnish with fresh parsley before serving.

Nutrition Facts

Serving size	2517.7 grams (2517.7g)

Amount per serving	% Daily Value*
Calories	2125

Total Fat 128.20g	164%
Saturated Fat 69.70g	349%
Polyunsaturated Fat 5.40g
Cholesterol 339mg	113%
Sodium 7755mg	337%
Total Carbohydrate 198.00g	72%
Dietary Fiber 41.10g	147%
Total Sugars 66.10g
Protein 38.10g	76%

Vitamin D 7IU	34%
Calcium 422mg	32%
Iron 13mg	74%
Potassium 5278mg	112%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 7.3%

Carbs: 37.7%