Soup is one of those dishes we tend to make more of in the winter. I associate it with freshly baked bread and a warm fire to sit in front of. It’s great to take to work as well, and very filling as a lunch option.
This soup can be modified to suit your own tastes. I use sweet potato because it is low GI and packed with goodness. The ginger and the tumeric are natural ‘good for gut’ spices, so all ways round, this is a great dish! You can add in more carrots, some parsnip or change the stock to a ham hock stock you’ve made at Xmas and is still awaiting use in the freezer (yep that’s me about half way through winter!!).
The rule is ‘relax’ and ‘throw in what you want’.
Sweet Potato, Carrot & Ginger Soup
Yield 6 Serves
- 800g sweet potato – peeled, diced into 3cm pieces
- 2 large carrots – 1cm slices
- 2 small brown onions – diced
- 2 teaspoon ground ginger
- 2 teaspoon ground tumeric
- ½ cup dried red lentils
- 4 cups vegetable stock (GF brand)
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- Put all the ingredients into a large saucepan or heavy based soup pot.
- Bring up to a low simmer, pop the lid on and cook for 35 minutes.
- When cooked, allow to cool and then blend with a stick mixer until smooth. You might need to add a bit more water at this stage, depending on how thick the lentils have made it!Serve with crumbled feta or goat’s cheese and some chopped fresh herbs.
Courses Light Meals
Health benefits of tumeric: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=78
“Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color.
Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called “Indian saffron” because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy and textile dye.”