Sweet potatoes are high in vitamins B6, C, D and also carotenoids, iron, magnesium and potassium. They contain anti-oxidants, which are basically the wonderful chemicals that keep signs of ageing at bay.
Sweet potato, carrot and ginger soup
- 1 tbsp light olive oil
- 1 cinnamon stick
- 3 bay leaves
- 1 small onion, finely chopped
- 1 tbsp chopped root ginger
- 1 clove garlic, chopped
- 1 large chilli, cut in half
- 2 sweet potatoes, peeled and chopped into cubes
- 2 carrots, chopped into cubes
- 3 cups coconut milk
- 1 tsp garam masala powder
- Salt, to taste
- Spinach, to garnish [optional]
- Pappadums, to garnish [optional]
- Gently heat the oil in a pan and add the cinnamon stick and bay leaves. Cook for 1 minute.
- Stir in the onions and allow them to soften for 5 minutes.
- Add the ginger, garlic and half the chilli.
- After 1 minute, stir in the carrots, sweet potatoes, coconut milk and garam masala powder.
- Bring to the boil and simmer for 15 – 20 minutes, or until the sweet potato and carrots are soft. Add some water or vegetable stock if the soup thickens.
- In the meantime roast the remaining half chilli over an open flame until the skin blisters.
- Once the vegetables are soft remove the cinnamon stick and bay leaves. Discard and pulse the soup using a hand blender or by mashing well until smooth.
- Add more coconut milk, vegetable stock or water if you need to and bring back to the boil. Taste and adjust the seasoning with salt.
- Serve garnished with the roasted chilli, spinach leaves and pappadums [if using].
This recipe was first published in the November 2014 issue of Complete Wellbeing.