You may regard sweet potatoes as too starchy, but their high fiber content makes them a slow burning starch—meaning they won’t spike blood sugar and insulin levels. One cup of sweet potato provides about 6 grams of fiber, which is more than a quarter of the daily recommended minimum.

Sweet Potato Soup is an healthiest option in winter.

Ingredients:

  • 1 tablespoon oil
  • 1 onion diced
  • 1 tablespoon fresh ginger minced
  • 1 clove garlic minced
  • 1 jalapeno diced
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon khada masala
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 4 cups sweet potato chopped into 3/4 inch cubes
  • 2-3 cups stock enough to *barely* cover the veggies

Method:

    1. Heat oil in a pan over medium heat. Add the onion and cook for 5 minutes, until cooked through and translucent.

    2. While onion is cooking, combine all the spices in a small bowl (makes them easier to add!).

    3. Now add the ginger, garlic and spices to the pan and cook for a minute, until nice and fragrant.

    4. Add the sweet potato and veggies stock (just enough to *barely* cover the veggies).

    5. Bring to a boil, reduce heat and simmer for 15 or so minutes, until sweet potato is cooked through.

    6. blend a smooth puree with hand blender.

    7. Taste for spice and salt and add more as needed.

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