This warm and comforting soup is packed with nutrients that help calm inflammation and soothe your body. It’s easy to make and perfect for cozying up on a chilly day while supporting your wellness.
Start by putting the sweet potatoes in a large pot, cover them with salted water, and bring it to a boil. Once boiling, turn the heat down to medium-low and let them simmer until they’re tender enough to pierce with a fork, about 10 minutes. Drain and set aside.
In a heavy-bottomed pot, warm the olive oil over medium-low heat. Stir in the flour and keep stirring until it forms a smooth paste that turns a light caramel color. Then, slowly add the broth and brown sugar, bringing everything to a boil before lowering the heat to a gentle simmer.
Add the cooked sweet potatoes, chopped onion, turmeric, cinnamon, cloves, and a pinch of red pepper flakes to the pot. Let it all simmer together for another 5 minutes so the flavors meld.
Take the pot off the heat and let it cool down a bit. Carefully transfer about half the soup to a blender. Hold the lid down with a potholder and pulse a few times, then blend until smooth. Pour the pureed soup into another pot and repeat with the rest.
Stir in the soy milk and warm the soup gently for 5 to 10 minutes. Taste and season with salt as needed. If you want a bit more texture, go ahead and add some cooked chicken and carrots before serving.
- Use fresh ginger and turmeric for the best anti-inflammatory benefits and vibrant flavor.
- Roast the sweet potatoes before blending to enhance their natural sweetness.
- Simmer the soup gently to keep the nutrients intact and avoid bitterness from the spices.
This soup is packed with ingredients known to reduce inflammation, like sweet potatoes and warming spices. It’s gentle on the stomach and comforting on colder days. Plus, it’s naturally sweet and creamy without needing any dairy.
Serve warm with a sprinkle of fresh herbs like cilantro or parsley for a fresh touch. It pairs well with crusty bread or a simple side salad to create a balanced meal. A dollop of coconut yogurt can add creaminess and a cooling contrast.
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, making it even tastier the next day. You can also freeze portions for up to 2 months—just thaw and reheat gently on the stove.
