Nourishing Vegan Purple Sweet Potato Carrot Ginger Soup

Sweet potatoes are a fundamental component of my diet, and I include them in my meals almost every day. They are high in fiber, especially resistant starch, which may account for their non-contributory effect on weight gain. Resistant starch provides several advantages for the colon, including supporting healthy gut bacteria and decreasing inflammation. Although I have selected purple sweet potatoes for this recipe, other varieties can also be utilized. Japanese sweet potatoes, if accessible, would be a superb alternative. This recipe was developed for the January issue of the Japanese magazine "Naturopathy."

vegan purple sweet potato carrot ginger soup

Ingredients:

<Serves : 4~6>

1/2 onion, chopped

1 tsp ginger, minced

1 lb (approx 500g) purple sweet potatoes, peeled and chopped into 0.5-1 inch pieces

2 medium size carrot, peeled and chopped into 0.5-1 inch pieces

2-3 tbsp olive oil

2 bay leaves

7 cm (2.5-3-inches) Kombu kelp + 2 cups of water, or 2 cups vegetable stock

Sea salt and pepper, to taste

1 cup almond milk (or other your favorite milk)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ginger and onion, seasoning with salt to taste, and stir frequently until the mixture becomes translucent, approximately 8 minutes.

2. Incorporate the sweet potatoes and carrots, seasoning with salt and pepper to taste, and cook until the carrots and sweet potatoes are tender.

3. Incorporate 3 cups of water along with kombu kelp, or alternatively, use 2 cups of vegetable stock combined with 1 cup of water, and add bay leaves.

4. Cover the pot and allow it to simmer on low heat until the vegetables become tender, approximately 20 minutes or longer. Once done, turn off the heat and let the soup cool for 5 minutes.

5. Transfer the ingredients to a food processor and blend until a smooth and creamy puree is achieved.

6. Pour the soup back into the pot, add almond milk, and season with salt and pepper to taste. Cook for a few minutes. Optionally, garnish with parsley.

I enjoy pairing the soup with sautéed mushrooms seasoned with turmeric. Simply cook sliced mushrooms in olive oil and season with salt and turmeric to taste.

vegan purple sweet potato carrot ginger soup

Posted on January 20th, 2020