So I came home from work one fine day and I received a text from my sister Zeena demanding (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 ⅔ 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 turmeric, 1/2 tsp nutmeg, 1 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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