Sweet Potato Turmeric Soup!

 

So I came home from work one fine day and I received a text from my sister Zeena soupdemanding (jokingly) that I make her dinner. Well I was feeling creative and so that is just what I did.

I came up with a recipe for a delicious Sweet Potato Turmeric Soup! I had extra sweet potatoes hanging around and I have been looking to incorporate more Turmeric into my diet as it has soo many health benefits!

The soup came out thick & creamy, not to mention yummy!

Note: This recipe only makes a about 2 servings so just double it if you are looking to feed more!

Sweet Potato Turmeric Soup! (Dairy-Free!)

1 cup water
1 vegetable bullion cube
1 cup soy milk
1 cup mashed Sweet potato, Yams, pumpkin purée, or Butternut Squash. (You could even do a combination of white potatoes & carrots
1 tbsp turmeric
1/2 tsp nutmeg
1 tsp crushed basil
Black pepper to taste
Crushed red pepper flakes to taste (I like it spicy!)

Directions:

  1. Fill a pot about ½ to  of the way with water & set to boil. Take your sweet potatoes, wash, peel, then chop them into cubes. Add them to your boiling water & cook until soft.
  2. Remove sweet potatoes from water & place in bowl to be mashed. You can use a manual masher or an electric beater. Save about 1 cup of the water you boiled your sweet potatoes in & pour out the rest. Add your bullion cube to this water & boil until the cube dissolves. Now add the mashed sweet potatoes to the pot & stir. Turn your heat on medium to low just to let your soup simmer as you continue to cook.
  3. Whisk in 1 cup of soy milk (next time I make this I want to try using coconut milk!)
  4. Now add 1 tbsp turmeric1/2 tsp nutmeg1 tsp crushed basil, a few dashes of crushed red pepper flakes, & ground black pepper
  5. Let simmer together for 1 – 2 minutes then remove from heat. Let sit for another 1-2 minutes to let the flavors really combine.
  6. Serve and enjoy!
  7. I topped the soup off with a garnish of coconut flakes & crushed red pepper.

Variations:

  • Use any of these vegetables in place of the sweet potato! (Recipe & Directions stay the same)
    • Pumpkin
    • Butternut Squash
    • White Potatoes
    • Carrots
  • Add coconut flakes into your soup while it is cooking for more texture & coconut flavor (delish!)
  • Soups don’t tend to leave you satisfied for very long. Cook up some egg whites & stir them into the soup when done for some added protein to keep you fuller, longer.
  • Quick Nutritional Facts:
    Makes 2 Servings

    • Calories (per serving): 193
    • Carbohydrates: 36 grams
    • Fat: 3 grams
    • Protein: 6 grams
    • Sodium: 596 mg (a little high so you could try using reduced sodium vegetable bullion)
    • Sugar: 12 grams (2 grams from the soy milk & the rest is naturally occurring from the sweet potato)

    Bon Appétit :)

    – Letisha

    Let me know what you guys think! Would love your feedback!

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