Sweet Potato Ginger Soup

Eating a rainbow of colors isn’t so easy in the winter, but here is a soup that is as sweet and pungent as it is colorful. More accurately, the soup will be as colorful as the sweet potatoes that you choose, which come in an array whose colors include red, orange, purple, yellow and white. With the added benefit of only 3 grams of fat per serving, this soup is a winner for your health.

1 teaspoon ghee or olive oil
1 pinch red chili flakes
1 cup chopped leeks or onions
1 tablespoon minced fresh ginger or 1 teaspoon powdered ginger
2 tablespoons tamari or Bragg Liquid Aminos
5 cups sweet potatoes, peeled and cubed
1 teaspoons coriander
1 teaspoon garam masala
6 cups vegetable stock
Ľ cup chopped fresh cilantro

Heat the oil in a soup pot over medium-high heat. Add the red chili flakes, leeks, ginger, and aminos. Sauté for two or three minutes. Add the sweet potatoes and sauté until they are well coated and begin to brown slightly. Add the coriander and garam masala. Sauté another two minutes, stirring frequently.

Add the vegetable stock to cover the sweet potatoes and bring to a boil. Reduce the heat to a simmer until the sweet potatoes are tender. Blend with a hand blender or food processor into a smooth consistency, adding more stock as necessary. Reheat before serving and garnish with the chopped cilantro.

Serves 4.

Adapted from The Chopra Center Cookbook by Deepak Chopra (John Wiley & Sons, Inc.).


Jeanne Rogers
Jeanne R10 months ago

Thank you for sharing.

Jeanne Rogers
Jeanne R10 months ago

Thank you for sharing.

Magdika Cecilia Perez

thank you!

Val M.
Val M4 years ago


Lynde T.
Lynde T5 years ago

This sounds so good!!!

Sarah M.
Sarah M5 years ago


J.L. A.
JL A5 years ago


Debra Griffin
Missy G5 years ago


Angie B.
Angela B5 years ago

Mmmmmm...sounds magnificently spicey!!

Jekaterina D.

Thanks, will try this)