Sweet Potato, Ginger and Turmeric Spiced Soup
This spicy, warming soup has a perfect range of ingredients to help with overall health and wellbeing as the weather closes in. Turmeric and ginger have anti-inflammatory properties and may support the immune system as well as sore, achy joints. Sweet potatoes are rich in beta-carotene, necessary to form vitamin A, essential for eye health, digestion and the immune system. The chickpeas are a good source of protein. Eating protein with every meal, as well as eating complex carbohydrates such as vegetables, helps sustain energy levels throughout the day. The soup can be made in batches and frozen.
- 4 sweet potatoes
- 2 tbsp of olive or coconut oil for heating
- 1 onion
- 1 clove garlic crushed (crush 8 minutes before cooking to allow the beneficial chemicals to develop)
- 2cm piece of ginger peeled
- 1 tsp. turmeric powder
- 600ml vegetable stock/water
- 400g cooked chickpeas (tin or boil yourself) – rinse chickpeas thoroughly if out a tin
- Salt and pepper to taste
- Drizzle of extra virgin cold pressed olive oil or a tsp. of coconut yoghurt to serve on the top (optional)
Peel the sweet potatoes and cut them into cubes and put in water to one side
Chop the onion
Sauté onion, garlic and ginger in the oil for a couple of minutes in a heavy deep pan or stock pot with a lid
Add sweet potatoes, turmeric and vegetable stock to the pot
Bring to a boil and then simmer with lid on for 30 minutes
Salt and black pepper to taste
When potatoes are cooked to soft, allow to cool slightly and process in a blender, in small batches, to avoid hot splashing; blend until smooth. After blending, add the chickpeas whole or you can blend them in if you prefer a thicker soup.
Drizzle with your favourite olive oil or a little coconut yoghurt to serve.
CNM recommends the use of organic ingredients.
Recipe and photography by Natasha Alonzi, Natural Chef Graduate for the ICSA-accredited Natural Chef Diploma Courses at the College of Naturopathic Medicine (CNM)