Sweet potato, carrot and ginger are an amazing combination. We all love soup in the winter. When we want something simple and comforting, soup is usually a great go-to. I associate it with freshly baked bread and a warm fire to sit in front of. It’s great to take to work as well, and very filling as a lunch option.
Sweet potato soup can be modified to suit your own tastes. I use sweet potato because it is low GI and packed with goodness. The ginger and the tumeric are natural ‘good for gut’ spices. So all ways round, this is a great dish! You can add in more carrots, some parsnip or change the stock to a ham hock stock you’ve made at Xmas. Don’t leave it still awaiting use in the freezer. Yep that’s me about half way through winter!!
The rule is ‘relax’ and ‘throw in what you want’.
Sweet Potato, Carrot and Ginger Soup
Ingredients
- 800 g sweet potato – peeled diced into 3cm pieces
- 2 large carrots – 1cm slices
- 2 small brown onions – diced
- 2 teaspoon ground ginger
- 2 teaspoon ground tumeric
- ½ cup dried red lentils
- 4 cups vegetable stock GF brand
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
Instructions
- Put all the ingredients into a large saucepan or heavy based soup pot.
- Bring up to a low simmer, pop the lid on and cook for 35 minutes.
- When cooked, allow to cool and then blend with a stick mixer until smooth. You might need to add a bit more water at this stage, depending on how thick the lentils have made it! Serve with crumbled feta or goat’s cheese and some chopped fresh herbs.
Health benefits of tumeric: https://www.whfoods.com/genpage.php?tname=foodspice&dbid=78
Simple ideas for making a great soup. Not just sweet potato!
Soup is a great dish to make. It is one of those meals that you can throw together with just about anything. However, there are some simple guidelines to follow for success every time. You can use up all sorts of vegetables and leftovers so that they don’t go to waste.
The best way to start is to look at what you would like finish with as a flavour base. So, if you want mixed vegetables, then you can use any sort of stock. But, ideally, chicken, vegetable or ham stock is the best. If you want to have some meat in your soup, then think about using either chicken or beef stock. Again, use up that ham stock you made at Christmas. It will be packed with loads of flavour which compliments vegetables, chicken, pork and beef. Lamb is better with chicken or beef stock. Not sure why – it just seems to pair better that way.
Other simple recipes
My new book, The Healthy Traveller, has 60 recipes like this soup. Easy to make, not many ingredients, and generally not much washing up at the end!