Soup Season Has Arrived!

Leaves are glowing yellow, orange and crimson – and so are the beautiful squashes and carrots fresh from the earth.

Why not make a batch (or two!) of this soup to eat part of this healthful rainbow?

It’s abundant in nourishment for the body and soul.


1/2 Tbsp. dark sesame oil

10 large green onions, sliced

2/3 lb. sweet potato, 1 medium – peeled and chopped

1 lb. carrots, peeled if not organic, and sliced

2 14.5-ounce cans vegetable broth, or homemade

1 1/2 cup filtered water

1 1-inch piece of fresh ginger, peeled


Snipped fresh chives

Heat oil in 3-quart heavy soup pot over medium high heat.  When hot, add green onions.  Cook until tender, about 3 minutes, stirring often.  Add sweet potato, carrots, broth and water.  Bring to boil.  Simmer covered, until veggies are very tender, about 25 minutes.

Puree soup with immersion blender or in batches in blender or food processor, until smooth.  Season to taste with salt and more sesame oil.

Garnish with chives and serve.

Delight in the warming nature of this soup, whether it be for lunch, breakfast(!), or dinner.


These statements are provided for informational and educational purposes only and have been neither approved nor refuted by the Food and Drug Administration. Any advice and/or products mentioned should not be used to diagnose, treat, or prevent any illness. Consult your healthcare professional if you have a health condition, are pregnant, or are currently taking medication before using any products or applying any of this information. Iris Healing Arts, LLC and Heather Michet cannot be held responsible for the misuse of essential oils, products, or any of the therapeutic methods presented herein.