It’s certainly getting colder up here in Canada and though I sometimes complain, tonight’s dinner reminded me that winter has its perks. I love to warm my bones from a wintery chill with some delicious homemade soup. Especially when we’re talking about root vegetables!
Super nutritious but even tastier, this sweet and slightly spicy sweet potato soup is brimming with nutrients. Actually, sweet potatoes have been ranked the most nutrient dense vegetable given its dietary fiber, complex carb and protein content, vitamins A and C, iron and calcium. And that’s just one ingredient!
For a hearty soup, it’s deceptively light – a cup of this magical concoction makes a great side dish for many lunch and dinner items. And it freezes well! So get yer saucepan, pot and blender out and start whipping up a potion to cure winter’s whipping winds.
Sweet Pots & Ginger Soup RecipePrint This
- 3 large sweet potatoes, peeled & cubed
- 3 large carrots, peeled & chopped
- 1.5 inch ginger root, peeled and sliced
- 2 apples, cored, peeled & sliced
- 2 large onions, chopped
- 5-6 cups of water, less for thicker soup
- 1 tbsp cumin
- 1 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 2 tbsp extra-virgin olive oil
- S&P, to taste
- Place the sweet potato, squash, carrots, ginger and cumin in a large saucepan. Add the vegetable stock. Cover, bring to a gentle boil, and then reduce the heat and simmer for about 30 minutes or until all veggies are soft.
- Place the apples, onions, olive oil, vinegar and maple syrup in a separate saucepan and cook until soft over medium heat (5-10 minutes).
- Add the cooked apple mixture, salt and pepper to the saucepan with the veggies and mix well. Once all the ingredients are thoroughly cooked, puree in a blender.