Sweet Potato Ginger Soup

Ingredients:

  • 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 Bragg Liquid Aminos or tamari
  • 5 cups sweet potatoes, peeled and cubed
  • 1 teaspoon coriander
  • 1 teaspoon garam masala
  • 6 cups vegetable stock
  • 1/4 cup chopped fresh cilantro

Directions:

Heat the oil in a soup pot over medium-high heat. Add the red chili flakes, leeks, ginger, and aminos. Sauté for 2 to 3 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 2 minutes, stirring frequently. Add the vegetable stock to cover the sweet potatoes and bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender. Blend with a hand blender or food processor until the mixture has a smooth consistency, adding more stock as necessary. Reheat before serving and garnish with the chopped cilantro.

Nutritional Facts (per 1 1/2-cup serving):
Calories 247, Total fat 2.9g, Saturated fat .3g, Carbohydrates 50.5g, Protein 5g

Serves 4

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