Ginger & Sweet Potato Soup

This delicious, warming soup hits the spot on cold winter days and a cup is great on its own or with a meal. The recipe calls for seasonal, deeply nourishing ingredients that support the immune system.

Sweet potatoes are an excellent source of fiber, vitamin C, and specifically the antioxidant beta-carotene, which is what gives sweet potatoes their brilliant orange color. This converts to vitamin A in the body, which is crucial for vision and immune support. Potassium and magnesium are also found in high amounts in sweet potatoes.

In this recipe, the sweet potatoes are steamed to not only preserve nutrients but to also provide a smooth, silky base that is pureed with a simple homemade ginger and lemongrass broth. Coconut milk is gently swirled in for creaminess, then topped with pepitas or hemp hearts to provide protein, extra nutrients, and some crunch!

Ingredients

• 6-8 sweet potatoes* (see note below)
• Knob of fresh ginger about the size of your palm
• 2-3 batons of lemon grass
• 4 cups filtered water
• 1 can full-fat coconut milk, shaken well and refrigerated for about an 1 hour
• 1/2 - 1 teaspoon sea salt
• Toppings: pepitas or hemp hearts

*Select sweet potatoes that are small, narrow/long (as opposed to thick and short), and about the size of your hand. They should be similar in size and width to ensure they steam evenly and can be arranged comfortably in a pot. About 6-8 sweet potatoes of this size should be enough for about 6-8 servings (about a cup per serving).

Instructions

	Scrub the sweet potatoes with a hard-bristled brush under cold running water to remove any dirt, and set aside. Leave the skins intact and using a fork, gently prick each sweet potato.
	Place a footed steamer basket in a large stock pot and fill with water just below the basket; you do not want to submerge the sweet potatoes. Arrange the potatoes in an upright position so they all fit comfortably, and cover with lid. Once the water comes to a boil, the steam time should be about 30 minutes. You can check periodically and add more water if necessary. A knife should easily be able to be inserted into the potatoes when they are done; they should be very soft.
	While the potatoes steam, prepare the broth. Peel and slice the fresh ginger. (Note: the easiest way to peel ginger is with a spoon!) Take 2-3 batons of lemongrass, cut the ends and slice lengthwise. Then smash with the side of a knife or bend with your fingers to “bruise” which will release the aromatic oils.
	In a separate pot, add about 4 cups of filtered water and the ginger slices and lemongrass. Bring to a boil then turn down to simmer with the lid on, for about 45-60 minutes. Strain the broth but retain a few pieces of the boiled ginger.
	Once the sweet potatoes have been steamed, remove carefully from the pot using an oven mitt and tongs. Let cool on a plate until able to safely handle, about 15-20 minutes. Remove the skins (they should fall right off with a gentle pull), chop into chunks, and add to a high-speed blender. Ladle broth into the blender and purée, continuing to add broth while blending, until you achieve a thick but smooth consistency that can still be easily poured. For a sharper ginger flavor, you may add in some of the reserved boiled ginger to taste. You may want to add in piece by piece and taste - it can get “spicy” quickly! Make sure it is well-blended and strain if necessary so there are no large pieces in this soup, as it is meant to be silky.
	Pour the purée into a large bowl and gently and slowly whisk in almost all of the can of chilled coconut milk (shake well before adding). The remainder reserved is for drizzling over the soup at the end. Add sea salt to taste (between 1/2 tsp and 1 tsp is usually enough). You can gently reheat if need be after you are satisfied with the flavor.
	Ladle into bowls and top with - drizzle of coconut milk and pepitas or hemp hearts. Enjoy!

Tip: Extra broth? Don’t toss it! It can be reheated and sipped on! Add a little honey or a squeeze of lemon for a delicious, warm, immune-boosting beverage.

About the Author:

Melissa Flynn is the Supplement Manager at The Morrison Center. She holds a Masters in Science in Clinical Nutrition (MSACN) from Northeastern College of Health Sciences and is an active member of the National Association of Nutrition Professionals (NANP). With a strong background in nutrition and science, she happily advises and assists patients with all of their supplement needs. In addition to her expertise in nutraceuticals, Melissa enjoys experimenting in the kitchen during her free time, cooking is definitely her "love language"! She can also be found hiking, traveling, tending to her collection of plants, and spending time with her husband and dog.