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!
1. 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.
2. 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.
3. 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.
4. 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.