It’s getting chilly fast outside, and if you’re an all-weather runner, I’m sure you’ve noticed! This Curried Sweet Potato Soup is an easy make-ahead meal that will help you warm up fast, and with the powerful anti-inflammatory properties of turmeric and ginger, it’ll help speed up the recovery process too. You’ll want a big spoon for this one!
Curried Sweet Potato Soup
Serves 4.
Ingredients:
- 2 tsp coconut oil
- 1 clove minced garlic
- 1/2 large onion, chopped (about 2 cups)
- 2 tsp yellow curry powder
- 1/4 tsp ground cumin
- 1 tbsp chopped fresh ginger
- 450g/1lb peeled diced sweet potatoes
- 2 large peeled carrots, chopped
- 6 cups low-sodium vegetable stock
What to do:
- Melt coconut oil in a large pot.
Add the garlic and onion and sautee for 1 minute on high heat.- Lower heat to medium. Sprinkle in the cumin, curry powder and minced ginger, stirring to coat the onions in the spices. Continue stirring occasionally for 2-3 minutes.
- Add the chopped carrots, sweet potato and vegetable stock. Turn heat down to medium-low and cover the pot, letting the soup cook for 20 minutes.
- Remove the pot from the heat and allow the soup to cool for about 10 minutes.
- Pour the contents of the pot into a blender, working in batches if necessary. Puree until smooth.
- Transfer the to bowls if serving immediately, or store it refrigerated in sealed mason jars for up to 1 week.
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Angela Simpson is a certified Health Coach, blogger at Eat Spin Run Repeat, and regular nutrition contributor to the Run Waterloo blog.
