Sweet Potato, Ginger and Turmeric Spiced Soup
Ingredients
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)
Instructions
- Peel the sweet potatoes and cut them into cubes and put in water to one side
- Chop the onion
- Crush garlic
- Grate ginger
- 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.