Sweet Potato Soup

I’m excited to share with you this simple yet so delicious Sweet Potato Soup. Ready in half hour tops, it will leave you satisfied and your body nourished.

You’ve probably noticed that I LOVE soups, especially creamy, nourishing, filing ones that can sub for the entire meal. They oh so often make my lunches and dinners. To be honest, we have been eating mostly soups in last few days: this one, pumpkin, stingy nettle, various miso soups….you name it:-)

Maybe you also have noticed that I often add miso paste to many od my foods: soups, seasonings, sauces, patties…If you never heard of it, had it, and don’t use it, you are missing out on miracle ingredint that can help you become healthier and more vital. There’s an old Japanese proverb that says something like: “Miso is a cheap health insurance”. In other words, have it often and you will never need a doctor.

Miso paste actually is a fermented soy been paste that is believed to purify the body of toxins, inluding heavy metals and radiation. It removes fat from our blood stream, prevents oxidation of body tissues (keeps our young:-), due to abundance of live probiotic organisms, helps our digestive tract and it nourishes our body with richess of minerals, vitamins and proteins. Of course, it is important that is made of organic ingredients and in traditional way.
My advice is, try it:-))

Now for the recipe:

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Yields: 4-5 portions
Prep time: 10 minutes
Cooking time: 20-25 minutes

Ingredients

1 tsp red curry paste
2 cups sweet potatoes, cubed
1 cup carrot, in half moons (in smaller bits then potatoes)
1 large onion (around 2/3 cup)
1-2 cloves garlic, diced or grated
1 tbsp extra virgin coconut oil
1/3-1/2 tsp ground coriander
1/2- 1 tsp Himalayan or some other unrefined salt
2-3 tbsp oat flakes (rolled oats)
1-2 tsp ume su vinegar (umeboshi seasoning) or lime or lemon juice
1 tbsp Miso paste (optional and then use less salt)

1 cup chickpeas
1 tsp extra virgin coconut oil
pinch of cilli
salt as needed
pinch of curry powder
Rice noodles, cooked according to instructions
Wild garlic (spring onions) and parsley (or fresh coriander), minced

Method

1. After preparing all the ingredients, sauté onions, curry paste and garlic on coconut oil.
2. Add sweet potatoes and carrots, ground coriander, salt and enough water to cover the vegetables
3. Cook for about 15 minutes and then add oats
4. Cook for 5 more minutes and then check if the vegetables are soft. If so, blend the soup.
5. The soup will taste a bit bland because all the ingredients in the soup are sweet. This is why I add something acidic, either ume su (Japanese vinegar) or some lime or lemon juice. This will make the soup so much more delicious. Be careful not to over do it.
6. You can add miso paste for amazing health benefits (during blending, but them you have to use bit less salt)
7. Cook the noodles according to instructions and season them with some coconut oil and a tsp shoyu- optional, or some salt)
7. Prepare the chickpeas. I always remove the skins which makes them much easier to digest. It’s a bit tedious, but simple task. Just squeeze gently each pea until it pops out. Fry them on coconut oil for a few minutes, seasoned with spices and salt until they kind of start to pop
8. Now you can serve the soup in bowls, topped with chickpeas, noodles and minced herbs and onions
9. And enjoy:-))

If you loved this soup check out my recipes for Pumpkin Curry and Spicy Lentil Curry Soup
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