Sweet potato, carrot and turmeric soup


4 tbsp olive oil
5 carrots, chopped
1 apple, chopped
2 sweet potatoes, chopped
2 turnips, chopped
2 tsp grated ginger
1 tsp salt
1 tsp pepper
4 cups low-sodium vegetable broth
1Ž2 tsp turmeric
1Ž2 tsp fresh basil


Heat olive oil in a large pot over medium heat. Add carrots, apple, sweet potatoes, turnips, salt, pepper, and ginger. Stir to combine. Cook for 5 minutes, stirring occasionally.
Add vegetable broth, stir. Add turmeric and basil, stir. Bring to a full boil and then turn heat down to low. Cover pot and let simmer for 45 minutes, stirring occasionally.
Remove pot from heat. Use an immersion blender to puree soup. You may also carefully transfer soup into a high-powered blender or food processor to puree.
Spoon into serving bowl. Garnish with fresh basil and serve.

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