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
╝ cup chopped fresh cilantro

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


Magdika Cecilia Perez

thank you!

Val M.
Val M.3 years ago


Lynde T.
Lynde T.4 years ago

This sounds so good!!!

Sarah M.
Sarah M.4 years ago


J.L. A.
JL A.4 years ago


Debra Griffin
Missy G.4 years ago


Angie B.
Angela B.4 years ago

Mmmmmm...sounds magnificently spicey!!

Jekaterina D.

Thanks, will try this)

Mary Mattarelli
Mary Mattarelli4 years ago

Looks yummy, must try it

heather g.
heather g.4 years ago

Thank you - that recipe is just the answer for revving up a slow metabolism....