This Gingery Sweet Potato soup proves that eating well doesn’t have to be difficult or dull. Although this soup tastes like the perfect comfort food, it is a actually a lovely, warming way to get great nutrition onto your plate in a hurry. It is rich in vitamins A, B6, & C and bursting with antioxidants thanks to the tomatoes and turmeric, plus the ginger spices things up a little while aiding digestion. This soup also has the added benefit of being a treat for the whole family, regardless of who’s in treatment, especially if you make a batch of our Rosemary Olive Scones to go with it, so get cooking!
- Over medium-high heat, heat the olive oil until it ripples. Add the onion, sweet potatoes, garlic and ginger. Sauté for 2 minutes. Turn the heat down to low, sprinkle with sea salt cover and sweat for 8 to 10 minutes stirring from time to time, until the onions are caramelized and the potatoes are softening. Don’t get impatient with this step. It builds the flavor.
- Add the sugar if using, stir to mix and sweat a further 3 to 5 minutes. Add the turmeric, stir to mix and cook for 1 minute. Add the tomatoes bring to a simmer and cook for 5 minutes. Add water to cover. The more water you add, the thinner the soup will be.
- Bring the soup to a boil, lower the heat and simmer until the potatoes are very soft and smash easily against the side of the pan, about 30 minutes. Blend. Taste for salt.
- Serve hot sprinkled with chopped cilantro and a dollop of Greek yogurt.
- 2 tablespoons olive oil
- 1 large Spanish onion, chopped
- 2 large sweet potatoes, peeled and diced (about 2-pounds)
- 2 cloves garlic peeled and smashed
- 1 tablespoon ginger root peeled and chopped
- 1 tablespoon dark brown sugar (optional)
- ½ teaspoon turmeric
- 3 cups chopped canned tomatoes
- 4 to 6 cups hot water or stock
- Sea salt, to taste
- 2 tablespoons chopped cilantro
- ½ cup Greek yogurt (garnish, optional)
Ann's Tips and Tricks
If you’re either vegan, or want to avoid dairy, try mixing a squeeze of lime and a pinch of sea salt into ½ cup of plain unsweetened soy yogurt for the garnish.