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.
- 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
Heat oil in a pan over medium heat. Add the onion and cook for 5 minutes, until cooked through and translucent.
While onion is cooking, combine all the spices in a small bowl (makes them easier to add!).
Now add the ginger, garlic and spices to the pan and cook for a minute, until nice and fragrant.
Add the sweet potato and veggies stock (just enough to *barely* cover the veggies).
Bring to a boil, reduce heat and simmer for 15 or so minutes, until sweet potato is cooked through.
blend a smooth puree with hand blender.
Taste for spice and salt and add more as needed.