Whether I’m concocting a new recipe or searching for a new recipe to try, I aim for one that is both delicious and nutritious! My family enjoys this simple soup and I hope yours will, too! Sweet potatoes are an excellent source of Vitamin A and C! Pair that with the cayenne in this soup and you have a super immune-boosting soup for the cold winter months!
Sweet potatoes also are a great source of essential nutrients, such as potassium for heart and nervous system, magnesium for relaxation, and iron for energy! Top this off with sesame seeds, a healthy source of fiber and fat, which are wonderful for heart health, lowering blood pressure, balancing hormones, burning fat, absorbing nutrients and preventing cancer.
Make up a batch and enjoy the sweet, nutty flavor combination.
TOASTED SESAME SWEET POTATO SOUP
2 T Olive Oil
2 medium onions, chopped
4 garlic cloves, minced
1 T turmeric, chopped (or 1 tsp. powdered)
1 T ginger, chopped (or 1 tsp. powdered)
1/2 tsp. Cayenne Pepper
4 large sweet potatoes, chopped
4 medium carrots, chopped
6 cups chicken or vegetable broth, divided
2 cups water
2 tsp toasted sesame oil
Himalayan Salt to taste
Garnish with sprinkle of cayenne or paprika
Top with toasted sesame seeds (Toast in single layer in a 400 degree oven until lightly browned)
In a large soup pot, sauté the onions, garlic, turmeric and ginger in the Olive Oil over medium high heat. After about five minutes, add chopped carrots and continue to sauté for another five minutes, coating with oil and stirring occasionally. Add in the chopped sweet potatoes and 4 cups of the broth and 2 cups water. Bring to a boil and then lower heat.
Simmer until potatoes are soft. Puree in batches in a high speed blender and return to soup pot. Once it is all pureed, add in the remaining 2 cups of broth, the cayenne pepper and toasted sesame oil. Salt to taste. Heat gently and then ladle into bowls. Garnish with additional cayenne or paprika and toasted sesame seeds. Enjoy!