This recipe and photo come from one of my favorite sources for Lectin Free recipes, the Lectin Free Foodie!  I’ve tweaked it a little to align with my own preferences…

This recipe was served up for the first time at the Safe Hazen with the ushering in of this 2019 fall season… and we loved it!  The radishes really give it a kick!  Easy to make, satisfying, and low in calories!

I add generous dollops of goat yogurt to the top of my individual serving… or sour cream could be used as well!

Ingredients

• 1/2 inch ginger, chopped
• 4 cloves garlic, chopped
• 2 medium carrots
• 5 radishes
• 3 stalks celery
• 1 medium white onion
• 1 medium sweet potato
• 1 tbsp olive oil
• 1 tsp curry powder
• 1/2 tsp pepper
• 1 tsp salt
• 4 cups water or broth
• 1 sprig parsley, optional
• 1 tbsp pistachios, optional

Directions

Peel carrots, sweet potato, and onion.

Chop all vegetables (not necessary to make bite-size since they will be blended later).

Heat olive oil In Dutch oven, over low-medium heat (be careful not to heat too high if using olive oil).

Add onion, ginger and garlic; stir until fragrant (about 2 minutes).

Add in remainder of the vegetables and cover with water or broth. (start with 4 cups; add more if needed to cover the vegetables)

Bring to a boil, and then turn down to a simmer.

Add in salt, pepper, and curry powder and simmer until vegetables are very soft, about 30 minutes (add in a bit of water if necessary).

Remove from heat and use an immersion blender to puree; or carefully pour batches of hot soup into a blender to puree. Supplement additional salt or curry to taste.

Serve:

Ladle into bowls, add dollops of goat yogurt or sour cream, and garnish with parsley and pistachios